2 lbs carrots (baby carrots work best)
1/2 cup Splenda Baking Blend (or 1 cup of either Splenda or sugar)
1/4 cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp margarine
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp table salt
3 large eggs
1 tsp powdered sugar
1. Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in food processor. Process until smooth.
2. Add Splenda mix to processor and next 7 ingredients. Pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350-degrees for 40 minutes until browned. Sprinkle with powered sugar.