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A Healthier Carrot Cake

A healthier Carrot Cake

1/2 cup splenda (or white sugar)

1/2 cup white sugar

1/2 cup molasses

4 eggs

2 cups shredded carrots

1 cup coconut oil (can use canola or light olive oil)

1/2 cup nonfat dried milk powder

2 tsp vanilla

2 cups whole wheat flour

1 cup white flour

2 tsp each baking soda and baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp each nutmeg and cloves

1 cup raisins

Preheat oven to 350F

Blend sugars, eggs, oil, milk powder and vanilla until smooth and creamy.   Add all other ingredients and blend just until combined.

Bake in a 2 cake pans or 1 large baking pan lined with parchment paper until dark brown and cooked through the middle.  It took about 40 minutes in my oven.    Make sure a skewer stick or sharp knife comes out clean when poked into the middle of the cake.

Icing adapted from Seven Minute Icing

3 egg whites

3/4 cup splenda

1/4 tsp cream of tartar

1 tsp vanilla

pinch of salt

I beat the mixture over hot water but only for about 3 minutes.   I then removed it from the heat and beat again for 2 minutes.  This icing was made to be sugar-free and it was very good but the texture is nothing like the real icing recipe.    Mine is fluffy and very light but next time I’m going to go full sugar.

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