The Skinny Bride'S Guide To Carrot Cake - cooking recipe

Ingredients

1 whole egg
3 egg whites
2 cups Splenda granular
1 cup no-sugar-added applesauce
2 cups all-purpose flour
3 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups baby carrots, grated

Preparation

Preheat oven to 350*F.
Combine splenda eggs and apple sauce
In a separate bowl combine the next six ingredients.
Using an electric mixer, gradually beat flour mixture into egg mixture.
Gently, stir in carrots.
Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.