Crazy Carrot Cake

[BABY1]

Ingredients

• 4 cups grated carrots
• 1 cup Splenda
• 1 cup Brown Sugar Splenda
• 8 oz. can crushed pineapple
• 1 cup prune puree
• 3 egg whites
• 1 egg
• 2 tsp vanilla
• 1 cup All purpose flour
• 1 cup whole wheat flour
• 2 scoops Vanilla protein powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/3 cup walnuts

Icing

• 2 Scoops Vanilla protein powder
• 1 Tbsp Splenda
• 2-3 Tbsp skim milk

Directions

1. Preheat oven to 375 degrees. Spray four mini loaf pans OR a square baking pan with non-stick cooking spray and set aside.
2. Combine carrots, Splenda, pineapple, prune puree, egg whites, egg and vanilla in a large bowl and mix well. Add remaining ingredients except walnuts. Mix well.
3. Stir in walnuts. Spread batter into mini loaf pans or square pan and bake for about 45 minutes or until center of cake springs back when lightly pressed. Cool in the pan.
4. To make icing, mix together the protein powder and Splenda. Add milk slowly until mixture turns into a consistency that can be spread on loaves (you do not want it to be too runny). Spread on loaves and let harden.

Nutritional Facts (for 1/12th recipe):

Calories: 247
Protein: 15 g (60 cal)
Carbohydrates: 40 g (160 cal)
Fat: 3 g (27 cal)