Carrot Cake

Name: Carrot Cake
Ingredients: 1 cup unsweetened applesauce; 14 cup vegetable oil; Splenda sugar substitute, to equal 2 cups; 2 cups flour; 1 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons cinnamon; 4 eggs; 1 teaspoon vanilla; 1 cup chopped nuts; cooking spray; 3 cups grated carrots or 3 (7 3/4 ounce) jarsof junior carrot baby food

12 ingredients

10 steps

Ingredients

1 cup unsweetened applesauce
14 cup vegetable oil
Splenda sugar substitute, to equal 2 cups
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs
1 teaspoon vanilla
1 cup chopped nuts
cooking spray
3 cups grated carrots or 3 (7 3/4 ounce) jarsof junior carrot baby food

Directions

1

Preheat oven to 350.
2

Spray Bundt pan with cooking spray.
3

Combine oil, applesauce and Splenda in large mixing bowl.
4

In another bowl sift together flour, salt, soda, and cinnamon.
5

Mix both mixtures together.
6

Beat in eggs, vanilla, and carrots, fold in nuts.
7

Bake 45 minutes to until knife comes out clean.
8

*Note: This cake is very tasty and keeps well.
9

I prefer to use the jars of baby food junior carrots.
10

Also you may use pumpkin instead of the carrots or jars of junior baby food prunes.