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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've taken my grandmother's Carrot Cake recipe and used simple substitutions to lower the sugar and cholesterol. It's still just as tastee with the secret ingredient of pineapple. Ingredients:
2 cups flour |
1 cup splenda sugar blend for baking |
2 cups carrots, grated |
1 (8 ounce) can crushed pineapple with juice |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 cup oil |
3/4 cup egg substitute |
1 cup walnuts, chopped |
1 tablespoon ground flax seeds (optional) |
Directions:
1. Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
2. Combine dry ingredients then add remaining ingredients. Bake for 45 minutes.
3. Frost with Cream Cheese Frosting.
4. For the traditional recipe, use 2c. sugar and 3 eggs.
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