Classic Carrot Cake

Serves: 10
WW Points per Serving: 2

Sponsored by SPLENDA

2 sprays butter-flavored cooking spray
3/4 cup plus 2 Tbsp 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 eggbeaters
1/4 cup plus 2 Tbsp SPLENDA® No Calorie Sweetener, Granulated
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 carrot
1/3 cup walnuts, chopped

Preheat oven to 350ºF. Coat an 8 cup loaf pan with cooking spray. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In a small bowl, whisk together egg whites and eggbeaters. Set aside.
In a large bowl, beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Stir in egg mixture until well combined. Stir in flour mixture. Next stir in carrots and walnuts.
Spoon batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Allow to cool, ice if desired. Slice into 10 pieces and serve. Yields 1 piece per serving.