Classic Carrot Cake

Classic Carrot Cake

10

"A great classic dessert!"

Ingredients

1 h 5 m {{adjustedServings}} servings 195 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  2. In small bowl whisk together egg whites and eggbeaters. Set aside.
  3. In large bowl beat SPLENDA(R) Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
  4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Tips & Tricks

Footnotes

  • Note
  • Serving Size: 1 slice (1/10 of cake)
  • Carrot cake can be baked in any size pan. Adjust baking time accordingly.
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Reviews

10
  1. 12 Ratings

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Some things, like this cake, just aren't worth it. Although the texture was better than other Splenda dessert recipes, the cake was nearly tasteless and actually unpleasant to eat. It's also...

I made a few changes to this recipe which I think would bring the rating from three stars, which I gave the original recipe, to at least four stars. Here is what I did:increased Splenda to 3/4 c...

Cake comes out nice and moist. Needed more spice though. Otherwise a great health concious cake!!