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    Carrot Cake

    Source of Recipe

    Splenda Website

    Recipe Introduction

    I changed a couple of things to make it lower in fat and points.

    List of Ingredients

    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    2 1/2 teaspoons ground cinnamon
    1/2 C. Egg Beaters
    1 cup Apple Sauce
    1 cup SPLENDA
    2 3/4 cup shredded carrots
    1 (8-ounce) can crushed pineapple, well drained
    1 cup flaked coconut


    PREHEAT oven to 325 F.

    SPRAY two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.

    COMBINE flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.

    BEAT eggs, applesauce, and SPLENDA for Baking at medium speed with an electric mixer until batter is smooth.

    Add flour mixture beating at low speed until blended.

    Fold in carrots, pineapple, and coconut.

    POUR batter into prepared cake pans.

    BAKE for 35 to 40 minutes, or until a toothpick inserted in center comes out clean.

    Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.

    SPREAD Cream Cheese Frosting between layers and on top and sides of cake, if desired.

    Serves 12 (w/out icing) @ 3pts each




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