Carrot Cake
12 servings

2 eggs
1 1/2 cups (375 mL) shredded carrots
1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) unsweetened applesauce
1/4 cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla extract
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
3/4 cup (175 mL) SPLENDA* Granular
1 1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) ginger
1/2 cup (125 mL) raisins
icing sugar (if desired)

Lightly beat eggs; stir in carrots, yogurt, applesause, vegetable oil and vanilla.

In a large bowl, combine remaining ingredients, except icing sugar. Stir in carrot mixture, mixing until well blended. Spread evenly in greased 9-inch (23 cm) square baking pan.

Bake at 325F (160C) for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool on rack. Dust with icing sugar if desired.

Nutritional Information
per serving

Energy: 153 Cal
Protein: 3.8 g
Fat: 5.8 g
Carbohydrates: 22.3 g