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Carrot Cake

Prep Time :
Bake Time :
Makes :
12 servings
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4.333335
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Ingredients

2 eggs

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)

Directions

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 Information

Amount per Serving

Energy: 153 Cal

Protein: 3.8 g

Fat: 5.8 g

Carbohydrates: 22.3 g

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