Carrot Cake

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.

12 servings
Nutritional Information
Per serving: Energy: 153 Cal, Protein: 3.8 g, Fat: 5.8 g, Carbohydrates: 22.3 g

White Cake

1 1/2 cups (375 mL) all purpose flour
3/4 cup (175 mL) SPLENDA* Granular
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 egg
1 cup (250 mL) sour skim milk*
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
*Note: To sour milk, pour 1 tbsp (15 mL) vinegar into measuring cup, add milk to measure 1 cup (250 mL).

Combine flour, SPLENDA* Granular, baking soda and salt in bowl. Add egg, milk, oil and vanilla. Beat at medium speed of mixer until smooth, about 1 minute. Pour into greased 8 inch (20 cm) round cake pan.

Bake at 350F (180C) for 20-25 minutes or until cake tester inserted in centre comes out clean. Cool on rack.

Marble Cake:
To 1/4 cup (50 mL) cake batter, stir in 1 tbsp (15 mL) cocoa powder. Pour white batter into pan. Randomly spoon chocolate batter on top. Gently swirl with knife to form marble design. Bake as above.

8 servings
Per serving: Energy: 179 Cal, Protein: 4.3 g, Fat: 7.7 g, Carbohydrates: 22.5 g

Marble Cake:
Per serving: Energy: 182 Cal, Protein: 4.9 g, Fat: 7.9 g, Carbohydrates: 22.9 g

Chocolate Chip Cookies

1/3 cup (75 mL) margarine, softened
1 egg
1 tsp (5 mL) vanilla extract
2/3 cup (150 mL) SPLENDA* Granular
3/4 cup (175 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) semi-sweet chocolate chips

With an electric mixer, cream margarine for 1 minute. Add egg and vanilla and beat on high for 1 minute. Add SPLENDA* and beat until well blended.

Combine flour, baking soda and salt; beat into mixture until smooth. Stir in chips.

Drop from small spoon onto ungreased baking sheets. Flatten slightly with back of spoon.

Bake at 375F (190C) for 8 to 10 minutes or until browned on bottoms. Cool on rack. Store in air-tight container.

24 cookies
Per cookie: Energy: 62 Cal, Protein: 0.9 g, Fat: 4.1 g, Carbohydrates: 5.9 g