CLASSIC CARROT CAKE

by Ashley
(Iowa)

7/8 cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/4 tsp Ground Allspice
2 Egg Whites
1/4 cup Eggbeaters
3/8 cup SPLENDA, Granulated
3 tbsp Reduced Fat Margarine
1/2 cup Honey
1 tsp Vanilla Extract
3 tbsp Unsweetened Applesauce
3 tbsp Canola Oil
2 1/4 cups finely shredded Carrot
1/3 cup Walnuts
Butter-Flavored Cooking Spray

Preheat oven to 350 degrees. In medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

In small bowl whisk together egg whites and eggbeaters. Set aside.

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.

Pour into greased 8 cup loaf pan and bake for 40 to 45 minutes, or until toothpick inserted comes out clean.