Traditional Carrot Cake

Traditional Carrot Cake

18 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Recipe by  Maker of SPLENDA® Sweetener Products

“Carrots have never tasted better.”

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Ingredients

Adjust Servings

Original recipe yields 2 (8-inch) layers

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Directions

  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® 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.

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Reviews (18)

Rate This Recipe
NYPD K9 COP
10

NYPD K9 COP

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 cake!! I didn't add coconut because I couldn't find any unsweetened so I added extra walnuts. I didn't think it would be as moist as it was, but the pineapple did wonders! So delicious!! This is the cream cheese recipe I used... 1 1/2 c. low fat cream cheese room temp, 2 tsp vanilla, 1 1/2 Tablespoon butter softened, 16 packets splenda,. Blend cream cheese and butter. Add splenda and vanilla. If its too thick for you, add 0-2 Tablespoons of milk to think it out...

BRIGANTINE
6

BRIGANTINE

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) and more nuts in (I think I used about 2 cups of very finely chopped walnuts)and it turned out fine. Very moist and dense, like any carrot cake should be! I didn't do very well with the frosting, but on the Splenda website they had a tip- that you could put splenda and cornstarch in a food processor to make 'powdered sugar'. I didn't try it though. Next time.

Joanne Moody
5

Joanne Moody

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 out great.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 426 cal
  • 21%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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