Apple Carrot Cake serves 8 From Sept. 2002 newsletter
1 1/2 cups Bisquick Reduced Fat Baking Mix 1/2 cup Splenda Granular 1 tsp. Jo's apple pie spice or any apple pie spice 1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cuups (3 small) cored, unpeeled and finely chopped cooking apples 1 cup finely shredded carrots 1/2 cup raisins 2 tabl. (1/2 oz) chopped pecans 1/2 cup unsweetened apple juice 1/3 cup Land O Lakes no fat sour cream 1 tsp. vanilla extract 1 cup Cool Whip Lite
Preheat oven to 350 degrees. Spray a 9 x 9 cake pan with butter flavored cooking spray. In a large bowl, combine baking mix, splenda, Jo's apple pie spice, baking powder and baking soda. Sire in apples carrots, raisins, and pecans. In a small bowl combine apple juice, sour cream and vanilla. Add liquid mixture to dry mixture. Mix gently to combine. Spread batter into prepared cake pan. Bake for 25 - 30 min. or until a toothpick inserted near center comes out clean. Place cake pan on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 2 tabl. Cool Whip Lite.
Serves 8 - each serving equals: HE: 1 Br, 1 Fr, 1/4 Fa, 1/4 Ve, 1/4 Sl, 16 OC
184 cal, 4f fat, 3g Pr, 34g Ca, 420mg So, 84mg Cl, 2 g fiber
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