Carrot Cake

Yields 6 servings

Each serving
Calories: 121


Cooking spray
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup Splenda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 cup finely shredded carrot
3/4 cup chopped walnuts or pecans, toasted
3 egg whites, lightly beaten
1/4 cup cooking oil
1/4 cup fat-free milk


Preheat oven. Line a baking pan with foil and coat it with cooking spray. Set aside. In a medium bowl, combine all-purpose flour, whole wheat flour, Splenda, pumpkin pie spice, baking powder, and a pinch of salt. Add the rest of the ingredients. Stir until combined. Spread mixture in the prepared pan. Bake for 15 to 20 minutes. Cool in pan on a wire rack.


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