Carrot Cake from Diabetic-Recipes.com

1 1/2 cups all purpose flour
3/4 cup Splenda
1/3 cup Powdered Dry milk---I used nondairy creamer
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup canola oil---I used I Can't Believe It's
Not Butter Spray--1/2 cup measured
3/4 cup liquid egg substitute
1 large egg white--------
(I used Food Lion Egg Mates --egg substitute one Cup total in place of egg substitute and 1 large egg white )

1 1/2 cups finely grated Carrots
1/4 cup chopped walnuts

Recipe also adds: But I Did NOT use
1/4 cup currants
1 6 oz can unsweetened Crushed Pineapple

Top with Sugar Free Cool Whip

1. Preheat oven to 350 degrees F 180 Celsius
Mark 4 on Gas Range

Coat a 10 Spring Form Pan with nonfat cooking spray

I used a Bunt Pan sprayed with Cooking spray and floured well

2. Sift the flour into a large bowl. Add the Splenda, dry milk, baking soda, baking powder, all spices and salt. Stir to mix well and blend flavors.

3. Mix in the oil ( ICBINB) and egg substitute using a low setting on your electric mixer. Fold in the carrots and walnuts. --Currants and Pineapple if using

4. Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean----30 Minutes

Cool in pan for a few minutes then remove outside band of Spring pan or flip out of Bunt pan onto a plate.

I figured this based on 24 servings == 50.3

Original recipe calls for 16 servings ==75.3 calories each

5. Top with Sugar Free Cool Whip

I used a sugar free Cream Cheese Frosting made with:
1 8 oz package 1/3 less fat Cream Cheese
1 8 oz bowl of Sugar Free Cool Whip
1/2 Cup Splenda
1 teaspoon Vanilla Flavoring

This Adds about 35 to 50 Calories per slice depending on how thick you layer the icing

Number of Servings: 24

Recipe submitted by SparkPeople user STUTTERBOX.