Recipes for the Soul---Sugar Free Carrot Cake

April 30, 2002

Sugar Free Carrot Cakeingredients:6 egg whites or 1 cup egg substitute1 cup apple juice concentrate2/3 cup canola or safflower oil1/4 cup water3 cups unbleached white flour1 Tablespoon baking powder1 teaspoon baking soda1 teaspoon lite (or regular) salt2 teaspoons cinnamon1/4 teaspoon nutmeg2 cups raisins2 cups carrots (4-6 medium)instructions:Preheat oven to 350 degrees.Stir together egg, apple juice concentrate, oil, and water. Set aside.Sift together dry ingredients: flour, baking powder, baking soda, lite 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 degrees for 25 to 30 minutes.

Then reduce heat to 325 degrees for 8 to 12 more minutes.Serve with cream cheese frosting.ingredients:1 1/2 cups light cream cheese1 1/2 Tablespoons margarine, softened16 packets Equal® (16 grams NutraSweet®; each packet equalingsweetness of 2 teaspoons sugar)2 teaspoons vanilla0-2 Tablespoons 1% milk to thin frostinginstructions:Beat together cream cheese and margarine.

Then stir in Equal®, and milk until powder is moistened.

Beat until smooth and spread on Carrot Cake or other sweet treat, such as the MarmaladeOat Muffins.

Frosts 2 9" round layers of cake or two dozen cupcakes.

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