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1 1/2 cups (375 mL) shredded carrots
1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) unsweetened applesauce
1/4 cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) all-purpose flour
3/4 cup (180 mL) whole wheat flour
3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
1 1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) ginger
1/2 cup (125 mL) raisins
icing sugar (if desired)
Lightly beat eggs; stir in carrots, yogurt, applesauce, vegetable oil and vanilla.
In a large bowl, combine remaining ingredients, except icing sugar. Stir in carrot mixture, mixing until well blended. Spread evenly in greased 9-inch (23 cm) square baking pan.
Bake at 325°F (160°C) for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool on rack. Dust with icing sugar if desired.
Nutrition InformationAmount per Serving
Energy: 153 Cal
Protein: 3.8 g
Fat: 5.8 g
Carbohydrates: 22.3 g