Carrot Cake Contributor: Donna, from Melbourne Australia Serves: 8
Ingredients:
2 cups of flour 1 cup of Spenda* (this is a low calorie sugar substitute 2 teaspoons of bicarbonate soda 2 teaspoons of cinnamon 3 eggs or 9 egg whites	1 teaspoon vanilla essence 1 cup of low fat vanilla yogurt 3 medium carrots cooked and mashed 3/4 cup of crushed pineapple (unsweetened) 1 cup of walnuts if desired.
Cooking Instructions:
Mix dry ingredients in medium to large bowl. Add yogurt and beaten eggs then add carrots, pineapple and walnuts. Pour into a ring tin (I have tried other tins, however the cake tends to cook more evenly in the ring tin.) and bake at 350 for approx 45 minutes.
Serving Suggestions:
I have made this recipe many times but I have also used the following substitutes for a different favour: FRUIT :SPICE Pears : Ginger Cherries :Allspice Apple : Cinnamon with a pinch of ground cloves Banana : Nutmeg or Cinnamon Apricot: Cinnamon * I also only use about 1/2 cup of the vanilla yogurt and add 1/2 cup of unsweetened apricot nectar
Nutrition Facts:
CALORIES 263; FAT 9 g; PROTEIN 6 g; CARBS 40 g; FIBER 1 g; CHOL 354 mg; SODIUM 2693 mgServing size 1/8 of cake SERVING SIZE= Serving size 1/12 of cake