Super-Moist Diabetic Spiced Carrot Cake

• 3/4 cup whole wheat flour, plus
• 2 tablespoons whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon allspice
• 2 egg whites, large
• 1/4 cup egg substitute
• 1/4 cup Splenda sugar substitute, plus
• 2 tablespoons Splenda sugar substitute
• 1/2 cup sugar-free maple syrup
• 1 teaspoon pure vanilla extract or 1 nut extract
• 7 tablespoons unsweetened applesauce
• 2 1/4 cups carrots, fine shredded
• 1/3 cup walnuts (optional)

1. Preheat oven to 350u0b0 F.
2. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
3. Set aside.
4. In small bowl whisk together egg whites and eggbeaters.
5. Set aside.
6. In large bowl beat SPLENDA(R) Granular, maple syrup, vanilla, and applesauce.
7. Mix in egg mixture, stir until well mixed.
8. Stir in flour mixture, then carrots and walnuts (if using).
9. Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
10. Allow to cool, ice if desired.

whole wheat flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, egg whites, egg substitute, splenda sugar substitute, splenda sugar substitute, sugar, vanilla, unsweetened applesauce, carrots, walnuts

Taken from www.food.com/recipe/super-moist-diabetic-spiced-carrot-cake-68363 (may not work)