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Traditional Carrot Cake

By: Maker of SPLENDA® Sweetener Products  
"Carrots have never tasted better."

Rating: This weblink has been rated 18 times with an average star rating of 4.5 Read Reviews (17)

Rate/Review | 938 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 2 (8-inch) layers
 

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® Sugar Blend
  • 2 3/4 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts

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.

Footnotes

FOOTNOTE

  • Serving Size: 1 slice (1/12 cake)

Nutritional Information open nutritional information

Amount Per Serving  Calories: 427 | Total Fat: 25.4g | Cholesterol: 71mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2006 by NYPD K9 COP 
This is the most incredible carrot cake!! I can't eat sugar and thought this recipe was so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2004 by BUSYBAKER123 
This carrot cake is very good. You can't even tell that the sugar is reduced and Splenda is... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2005 by BRIGANTINE 
I made this for a diabetic friend... it turned out pretty well! I couldn't find any... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2005 by Joanne Moody 
Wonderful recipe after making a few changes. Batter was a little thick so I added 1/4 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2005 by CATE45 Supporting Member (Click to learn more about Supporting Membership)
I made this cake a week ago, and it was the MOISTEST truly tasteful carrot cake I have ever... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by MSDEF 
I make this cake once a week for my diabetic Grandmother. It is a moist, flavorful and HEALTHY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2005 by INESPR 
Que delicioso!! Me encanto!! Es facil de preparar, bien liviano al estomago, y tiene muy buen... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Wilma 
I MADE THIS CAKE FOR A FRIEND. THE BATTER WAS VERY VERY THICK. BUT IT TASTED GREAT. WHAT... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by latiola2 
This cake is amazing, thought the batter looked quite scary.. the outcome was awesome. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Born again christian 
I made this cake for some company coming in tonight...served it with tea....very big... MORE

 
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