Ingredients
- Cake:
2 cup wheat flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3/4 cup egg substitute
1 c sugar
1 c splenda
1/4 c vegetable oil
1/2 cup applesauce
3/4 c lowfat buttermilk
2 tsp vanilla extract
2 c grated carrot
1 8-oz can crushed pineapple, drained
~3.5 oz or ~ 1/2 c shredded coconut (sweetened baking coconut is about twice the calories)
1 c chopped walnuts
From the recipe on Sparkrecipes "sugar free carrot cake with sugar free frosting"
Frosting:
1 1/2 cup fat free cream cheese (room temp)
1 1/2 teaspoons butter (room temp)
16 Equal packets or Splenda packets (to taste)
2 tsp vanilla
Description
This Is A Modified Recipe From Southern Living, October 1997 Issue. Substituted Wheat Flour, Egg Substitute, Lowfat Buttermilk, Changed 3/4 Cup Oil To 1/4 Cup Oil And 1/2 Cup Applesauce, Substituted 1 Cup Of Sugar For 1 Cup Of Splenda.
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