Recipes Carrot Cake (Dessert, Vegetarian)

Number of Servings
    • 4 eggs
    • 1 teaspoon Sweet 'N Low Brown Sugar
    • 6 packets Sweet 'N Low
    • 4 teaspoons vegetable oil
    • 1 teaspoon vanilla extract
    • 1-1/3 cup instant non-fat milk powder
    • 3/4 cup whole-wheat flour
    • 2 teaspoon baking soda
    • 2 teaspoon cinnamon
    • 2 cans sliced carrots (16 -ounce each, drained & mashed)
    • 1 small can crushed pineapple in juice (drained)
    • 1/4 cup raisins

Preheat oven 350 degrees. Spray an 8-inch bundt pan with non-stick cooking spray. Set aside. In mixing bowl, using electric mixer, beat together eggs, Sweet 'N Low's, oil and vanilla until mixture is light and fluffy. Using mixer at lowest speed, beat in milk powder, flour, baking soda and cinnamon. Beat until thoroughly combined. Add carrots, raisings, and pineapple and mix well. Pour batter into sprayed pan and bake for 40-45 minutes, or until toothpick inserted in center comes out clean. Let cake cool in pan for five minutes. Removed cake from pan and cool for 15 minutes.

Nutrition Information

243 Calories; 11g Fat (39.2% calories from fat); 11g Protein; 27g Carbohydrate; 3g Dietary Fiber; 127mg Cholesterol; 579mg Sodium.