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Less Guilt Carrot Bundt Cake


1 c. Splenda sugar blend for baking
2 c. King Arthur "white" whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 tsp. salt (optional)
1/3 c. orange juice
4 egg whites
2 whole eggs
1/2 c. cooking oil
1 c. unsweetened applesauce
3 c. grated raw carrots
1/2 c. nuts or raisins (or combo of both)


Preheat oven to 325F.

In large bowl, combine Splenda, flour, baking soda, baking powder, spices, salt, and orange juice.

Blend eggs into mixture one at a time, then egg whites, then cooking oil. Fold in nuts and/or raisins, and carrots.

Pour into greased and floured Bundt pan, and bake at 325F for one hour, ten minutes.

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