Traditional Carrot Cake

Traditional Carrot Cake

18

"Carrots have never tasted better."

Ingredients

1 h 10 m {{adjustedServings}} servings 426 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F.
  2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
  3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
  4. Beat eggs, vegetable oil, and SPLENDA(R) Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
  5. Pour batter into prepared cake pans.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
  7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
Tips & Tricks

Footnotes

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  • Serving Size: 1 slice (1/12 cake)
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Reviews

18
  1. 20 Ratings

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This is the most incredible carrot cake!! I can't eat sugar and thought this recipe was so good! I served it to people who can have sugar and they thought it was just as good as regular carrot...

I made this for a diabetic friend... it turned out pretty well! I couldn't find any unsweetened coconut at the store, so I ended up putting a little bit more carrots (3 cups instead of 2 3/4) an...

Wonderful recipe after making a few changes. Batter was a little thick so I added 1/4 cup water. I also used 1 cup raisins instead of flaked coconut. Everything else I did the same and it turned...