Ingredients:
Baking spray with flour
1-1/2 cups unbleached all-purpose flour
3/4 cup measurable sugar substitute
1/3 cup plus 1-tablespoon nonfat dry milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon salt (optional)
1/2 cup olive oil
3/4 cup liquid egg substitute
One large egg white
1-1/2 cups finely grated carrots
1/4 cup finely chopped pecans
1/4 cup currants
One, 6-ounce can unsweetened crushed pineapple, drained
Frozen non-fat, sugar-free whipped topping, thawed (optional)
Directions:
Preheat oven 350-degrees. Coat an 10-inch spring form pan with cooking spray. Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
If using, top with thawed whipped topping.
Recipe makes 16 servings.
Nutrition information per serving:
Calories: 155
Total Fat: 8g
Saturated Fat: 0.6g
Carbohydrate: 20g
Cholesterol: 0mg
Sodium: 204mg
Fiber: 1g
Protein: 4g
Calories from fat: 44%
Exchanges: 1-1/2 carbohydrate (bread/starch), 1-1/2 fat
