Sugar-Free Carrot Cake
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Preheat oven to 350° F.
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift
together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and
Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round
9" cake pans with non-stick pan spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain
raisins, and fold in carrots and raisins.
Pour into cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat
to 325° F. for 8 to 12 more minutes.
Serve cooled (even refrigerated) with Cream Cheese Frosting.
Sugar-Free Cream Cheese Frosting
1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2
2 teaspoons vanilla
0-2 Tablespoons 1% milk to thin frosting
Beat together cream cheese and margarine. Then stir in Equal®, and milk until
powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9"
round layers of cake or two dozen cupcakes.
Source: Jeanine DuBois