Sugarless Carrot Cake Splenda Granular Food
VINCENT'S EGGLESS, SUGARLESS CARROT CAKE
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
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)
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
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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