_:na3a0aaf452854ccd8023b9f604986cf0xb0
<http://schema.org/recipeInstructions>
"Preparation:\n- Preheat the oven to 350F.\n- Beat the egg whites until soft peaks are formed and it doubles in volume.\n- Break in the eggs, one by one, and beat well.\n- Add the apple sauce, apple juice, oil and water and blend the mix well so that everything is well incorporated.\n- In a bowl, sift together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon and grated nutmeg.\n- Add the dry ingredients to the wet eggâapple mix and blend well.\n- Stir in the grated carrots, add the raisins, and mix well.\n- Grease two 9-inch baking pans and pour the batter in the two pans equally. Smooth the tops.\n- Bake in the oven at 350F for about 25-30 minutes and then again at 325F for about 10-12 minutes.\n- Remove and cool on a wire rack before serving or applying frosting.\nPreparation:\n- Beat the splenda in a mixer to get a fine sugar mix.\n- Add the cream cheese and butter to the mix and beat well to get a smooth mix.\n- Mix in the vanilla extract.\n- Let the mix stand for some time before using.\nTo assemble the cake:\n- Place one cake on a serving stand and apply a layer of frosting on the top.\n- Put another cake on top of it and press lightly.\n- Cover the cakes using the rest of the frosting from all sides.\n- Cool the cake in the fridge for some time to let the frosting set before cutting up to serve.\nNote: Use freshly grated carrots as the juices will keep the cake moist."
<https://cocinarcomercompartir.com/recipes/sugar-free-cake-a-tasty-carrot-618477>