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Traditional Carrot Cake
- Prep Time 30 min.
- Cook Time 40 min.
- Serves 12
Recipe Provided By: SPLENDA® BRAND
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SPLENDA® BRAND on Yahoo! Food
1. Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 1 cup SPLENDA(R) Sugar Blend for Baking
- 2 3/4 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, well drained
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
Nutrition Info
Per Serving
- Calories: 427 kcal
- Carbohydrates: 41 g
- Dietary Fiber: 2 g
- Fat: 25 g
- Protein: 5 g
- Sugars: 22 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 325 degrees F.
- Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
- 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.
- Pour batter into prepared cake pans.
- 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.
- 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.
Yield: 12 servings
3. Still Hungry?
Carrots have never tasted better.
Notes:
Exchanges per serving: 2 Starches, 5 Fats, 1/2 Fruit
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Most Helpful Reviews
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Delicious!
fairytalesem - December 17, 2007 08:24:41 AM PSTI made this cake for my husband\'s birthday. He loved it!! It was my first time ever making a carrot cake and it was so easy. The cake was very moist. I used a different recipe for the frosting. Thank you for sharing this recipe I will be using it from now on for all his birthdays to come. I recommend this recipe to everyone!!! I\'m sure it will be a hit at your special event.
11 of 13 found this review helpful.
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Yummy, but change one thing....
silasbrownrocks - April 7, 2009 01:44:20 PM PSTInstead of vegetable oil, use canola oil or applesauce. It will taste just as yummy minus the saturated fat!!!!!!!
9 of 10 found this review helpful.
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Ways to cut the oil in the cake
SHARON P - April 8, 2009 04:25:19 PM PSTWhen I make these kinds of cakes or breads I replace 1/2 or 3/4 of the oil with applesauce and it works really well and cuts the fat.
6 of 6 found this review helpful.
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wondering
twinheart - April 4, 2009 02:02:12 AM PSTI haven\\\'t tried this recipe yet - I am interested, but one ingredient listed confused me....it lists One Cup of Veg oil. One Whole Cup?? That\\\'s seems very excessive. It\\\'s no wonder one slice is over 400 calories and 25 g\\\'s of fat!
I bake alot of cakes from scratch, and I have never seen a cake recipe calling for more than 1/4 cup of oil - (except perhaps for butter pound cakes). Has anyone tried this kind of recipe using less oil?5 of 5 found this review helpful.
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They all loved it....
conniegreco - March 15, 2009 12:12:01 PM PSTCarrot cake has always been my favorite among many others. This one was by far the best tasting and easy to make. My extended family loved it so much, I had to keep making it over and over while they were visiting. You got my vote. Great and nutricious too.
3 of 4 found this review helpful.
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