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“Oh Baby!” Carrot Cake
Ready in 45 minutes • Makes 16 servings
• Non-fat cooking spray• 1 cup oat flour (ground oatmeal)

½ tsp cinnamon (double up if you love cinnamon!)
• ½ tsp baking soda
• ½ tsp salt
• 1/8 tsp ground nutmeg
• 3 egg whites
• ¾ cup Splenda
• ½ cup fat-free ricotta cheese
• 2 jars carrot baby food
• 1 cup quick-cooking oats
1. Preheat oven to 350°F. Spray an 8x8 pyrex dish with cooking spray.2. In a large bowl, combine flour, cinnamon, baking soda, salt and nutmeg.3. In a medium bowl, mix egg whites, Splenda, ricotta and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Fold in the quick-cooking oats and stir until just combined. 4. Pour batter into the dish and spread evenly. Bake 30–35 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces.
Nutrients per serving:Calories: 90, Total Fats: 1 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 85 mg, Total Carbohydrates: 18 g, Dietary Fiber: 1 g, Sugars: 9 g, Protein: 3 g, Iron: 1 mg

This recipe is from Jamie Eason...she is one of my most favorite fitness competitors!!!!