Low Sodium Carrot Cake - cooking recipe

Ingredients

3/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt substitute
1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice
2 egg whites, large
1/4 cup egg substitute
1/4 cup Splenda sugar substitute
2 tablespoons Splenda sugar substitute
3 tablespoons margarine, light
1/2 cup honey
1 teaspoon vanilla extract, pure
3 tablespoons applesauce, unsweetened
1 tablespoon canola oil
2 1/4 cups carrots, fine shredded
1/3 cup walnuts, chopped
nonstick cooking spray, butter flavor

Preparation

Preheat oven to 350 degrees F.
In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
Set aside.
In small bowl, whisk together egg whites and eggbeaters.
Set aside.
In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
Mix in egg mixture, stir until well mixed.
Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
Allow to cool, ice if desired.
Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.