Sugarless Carrot Cake Splenda Granular Food

VINCENT'S EGGLESS, SUGARLESS CARROT CAKE

Vincent's Eggless, Sugarless Carrot Cake image

My son was born with a number of health difficulties, this was a snack he was able to eat and did so right up to about the age of 4. Thankfully he has outgrown his intolerances and can now eat anything and everything (and he does). I created this recipe out of necessity, great as mini muffins and contain zero sugar. Walnuts can be added (chopped), but not recommended for anyone with any allergies OR young children as they can choke.

Provided by cookingpompom

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup grated carrot
1 1/4 cups chopped dates
1 1/3 cups water
1 cup sultana
1/4 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon dried clove
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
Bake at 180oC for 15-20 minutes.

Nutrition Facts : Calories 95.3, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88, Carbohydrate 18.9, Fiber 2.1, Sugar 9.1, Protein 1.8

CARROT CAKE (WITH SPLENDA)

Carrot Cake (With Splenda) image

Make and share this Carrot Cake (With Splenda) recipe from Food.com.

Provided by Teri8551

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup Egg Beaters egg substitute
3/8 cup Splenda granular
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrots
1/3 cup walnuts
butter-flavored cooking spray

Steps:

1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. In small bowl whisk together egg whites and eggbeaters. Set aside.
3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutrition Facts : Calories 180.9, Fat 7.8, SaturatedFat 0.7, Sodium 280.5, Carbohydrate 26.5, Fiber 1.5, Sugar 15.9, Protein 2.8

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