SUGAR-FREE CARROT CAKE

Sugar-Free Carrot Cake image

Provided by internetnut

Categories Dessert

Time 48m

Yield 10-12 serving(s)

Number Of Ingredients 17

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6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola oil or 2/3 cup safflower oil
1/4 cup water
3 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
1 1/2 cups light cream cheese
1 1/2 tablespoons margarine, softened
16 teaspoons Equal sugar substitute (16 packets Equal , 16 grams NutraSweet , each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
2 tablespoons 1% low-fat milk

Steps:

Preheat oven to 350°F
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
Pour into cake pans, and bake at 350°F for 25 to 30 minutes. Then reduce heat to 325°F for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting.
Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal®, and milk till powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.

Nutrition Facts : Calories 547.7, Fat 25, SaturatedFat 6.5, Cholesterol 26, Sodium 683.6, Carbohydrate 72.3, Fiber 3, Sugar 34.1, Protein 10.9