Carrot Cake

• 1-1/2 c. all purpose flour
• 3/4 c. one-to-one sugar substitute
• 1/3 c. plus 1 Tbsp. nonfat dry milk powder
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. salt
• 1/2 c. canola oil
• 3/4 c. liquid egg substitute
• 1 large egg white
• 1-1/2 c. carrots, finely grated
• 1/4 c. pecans, finely chopped
• 1 (6 oz.) can unsweetened crushed pineapple, drained
• 1 tub fat-free Cool Whip

1. Preheat oven to 350 degrees.
2. Coat 9 X 13 inch pan with cooking spray.
3. In a large bowl, mix flour, sugar substitute, baking soda, baking powder, spices and salt.
4. Mix well with mixer on low setting.
5. Add oil and egg substitute; continue to mix on low setting.
6. Stir in carrots, walnuts and pineapple.
7. Pour into pan. Bake 25-30 minutes, or until wooden toothpick inserted in center comes out clean.
8. Cool; remove from pan and slice.
9. Top with Cool Whip if desired.

flour, onetoone sugar substitute, nonfat dry milk powder, baking soda, baking powder, ground cinnamon, ground cloves, nutmeg, allspice, salt, canola oil, liquid egg substitute, egg white, carrots, pecans, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=150984 (may not work)