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container at room temperature for up to 3 days.
    Exchanges: 2 Carbohydrate
    Calories 152, Calories from Fat 37, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 219 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 14 g, Protein 3 g.
    Orange–Carrot Picnic Cake
    Makes 16 servings • Serving size: 1 slice
    If you’ve got a shredding attachment on your food processor, this recipe is a snap. If not, think of shredding the carrots as an exercise in building upper body strength! It’s a fantastically moist cake, flavored with fragrant spices and fresh orange zest—a definite keeper.
    1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup granular no-calorie sweetener
1/2 cup canola oil
1/2 cup reduced-fat mayonnaise
2 large eggs
3 cups finely shredded carrots (about 6 medium carrots)
1/2 cup chopped pecans
2 teaspoons fresh grated orange zest
    1. Preheat the oven to 350°F. Coat a 10- or 12-cup Bundt pan with cooking spray and set aside.
    2. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to mix well. Set aside.
    3. Combine the sugar, no-calorie sweetener, oil, mayonnaise, and eggs in a medium bowl and whisk until smooth. Add the sugar mixture to the flour mixture and stir until the mixture is smooth. Stir in the carrots, pecans, and orange zest.
    4. Spoon the batter into the prepared pan and smooth the top. Bake 35 to 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. The cake can be stored in an airtight container at room temperature up to 2 days.
    Exchanges: 2 Carbohydrate • 2 Fat
    Calories 226, Calories from Fat 115, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 29 mg, Sodium 254 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars 12 g, Protein 3 g.
    Gingery Gingerbread Cake
    Makes 16 servings • Serving size: 1 slice
    Ginger ale, crystallized ginger, and ground ginger give this cake a triple punch of flavor.
    1 cup diet ginger ale, at room temperature
1/4 cup molasses
2 teaspoons baking soda
2 cups all-purpose flour
1/2 cup minced crystallized ginger
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup granular no-calorie sweetener
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup canola oil
2 large eggs
1/4 cup confectioners’ sugar
2 to 3 teaspoons fresh lemon juice
    1. Preheat the oven to 350°F. Coat a 10- or 12-cup Bundt pan with cooking spray and set aside.
    2. Combine the ginger ale, molasses, and baking soda in a medium bowl and stir to mix well. Set aside. Combine the flour, crystallized ginger, ground ginger, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl and whisk to mix well. Set aside.
    3. Combine the no-calorie sweetener, granulated sugar, brown sugar, oil, and eggs in a medium bowl and whisk to mix well. Slowly whisk the ginger ale mixture into the no-calorie sweetener mixture. Add the ginger ale mixture to the flour mixture, stirring until a smooth batter forms.
    4. Spoon the batter into the prepared pan. Bake 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack.
    5. Combine the confectioners’ sugar and 2 teaspoons of the lemon juice in a small bowl, stirring until well mixed. Stir in additional lemon juice, a few drops at a time, until the desired drizzling consistency is reached. Drizzle the mixture over the cooled cake. The cake can be covered in an airtight container and stored at room temperature up to 2