Carrot Cake

Servings: 12

Notes: Emily found this recipe at  McNeil Consumer Healthcare  Copyright: ©  2002-2004


Ingredients:
2 whole eggs
1 1/2 cups shredded carrots
1/2 cup plain yogurt
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar substitute, Splenda
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup raisins
icing sugar, if desired

Instructions:

1. Lightly beat eggs; stir in carrots, yogurt, applesause, vegetable oil and vanilla.
In a large bowl, combine remaining ingredients, except icing sugar. Stir in carrot mixture, mixing until well blended.

2. Spread evenly in greased 9-inch (23 cm) square baking pan.


3. Bake at 325ºF (160ºC) for 35 to 40 minutes or until wooden pick inserted in centre comes out clean.

4. Cool on rack. Dust with icing sugar if desired.