Picnic

Berta's Lite Carrot Cake is for Dessert.

Berta's Lite Carrot Cake takes 15 minutes to prepare.

Berta's Lite Carrot Cake takes 35 minutes to cook.

Berta's Lite Carrot Cake makes 18 servings.

The ingredients for Berta's Lite Carrot Cake are:

1 1/2 cup whole wheat pastry flour
1/2 + 2 T cup granulated sugar
1/2 + 2 T Splenda, granular
1/2 cups sweetened flaked coconut
1/3 cup chopped pecans
1/3 cup raisins
2 t baking soda
1 t salt
2 t ground cinnamon
1/2 c unsweetened applesauce
2 large eggs
2 c grated carrots
20 oz can crushed pineapple, drained
cooking spray

Here is how you make Berta's Lite Carrot Cake:

To prepare cake, lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, Splenda, coconut, pecans, raisins, baking soda, salt and cinnamon in a large bowl; well with a whisk. Combine applesauce and eggs; whisk well. Stir egg mixture, grated carrot and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.Frost with Berta's Lite cream cheese frosting, if desired.Serving Size:?18Number of Servings: 18Recipe submitted by SparkPeople user LUVSBULLDOGS.

The nutritional information for Berta's Lite Carrot Cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 115.2

• Total Fat: 3.5 g
• Cholesterol: 20.6 mg
• Sodium: 20.6 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 5.2 g
• Protein: 2.4 g

The dietary needs meet for Berta's Lite Carrot Cake is Low Fat