Carrot Cake from SPLENDA


Carrot Cake
Carrots have never tasted better!

Servings: Makes two (8-inch) layers, 12 servings
Preparation time: 30 minutes
Bake time: 35 to 40 minutes

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® Sugar Blend for Baking
2 3/4 cup shredded carrots
1 (8-ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped walnuts
PREHEAT oven to 325ºF.

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® 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 for a delicious Cream Cheese Frosting recipe.
Serving Size: 1 slice (127g, 1/12th recipe)
Exchanges per Serving: 2 Starches, 5 Fats, ? Fruit
Total Calories:  400
Calories from Fat:  230
Total Fat:  26g
Saturated Fat:   4.5g
Cholesterol:  70mg
Sodium:  410mg
Total Carbohydrate:  41g
Dietary Fiber:  2g
Sugars:  22g
Protein:  6g
This recipe, when compared to a traditional recipe, has a 14% reduction in calories, a 29% reduction in carbohydrates and a 43% reduction in sugars!



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