Applesauce Carrot Cake
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Canned crushed pineapple||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||75 Gram (Three 25 Gram Packages)|
|Egg substitute/3 eggs||3⁄4 Cup (12 tbs)|
|Saccharin||1⁄2 Cup (8 tbs)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|Unsweetened applesauce||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Shredded carrots||2 Cup (32 tbs)|
|Shredded coconut||2⁄3 Cup (10.67 tbs)|
Sift together the flour, baking powder, baking soda, and spices.
In a blender or food processor, blend the pineapple, raisins, nuts, and sugar.
Do not liquefy.
Mix together the acesulfame-K, eggs, saccharin, sour cream, applesauce, vanilla, and the blender mixture.
Add the flour mixture.
Add the carrots and coconut.
Pour into a 10 in. (25 cm) cake pan coated with non-stick cooking spray.
Bake at 350°F (180°C) for 50-60 minutes or until a cake tester inserted into the center comes out clean.
Cool in the pan on a cooling rack.
Remove from the pan and cut horizontally to make a two-layer cake.
Frost between the layers and on top with Applesauce-Carrot Cake Frosting.