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Posts: 930
6/5/08 3:54 P

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

Diabetic: 1 1/2 St/Ca, 1 Fr.