Classic Carrot Cake

Classic Carrot Cake

10

"A great classic dessert!"
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Ingredients

1 h 5 m servings 195 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  2. In small bowl whisk together egg whites and eggbeaters. Set aside.
  3. In large bowl beat SPLENDA(R) Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
  4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
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Footnotes

  • Note
  • Serving Size: 1 slice (1/10 of cake)
  • Carrot cake can be baked in any size pan. Adjust baking time accordingly.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

Cake comes out nice and moist. Needed more spice though. Otherwise a great health concious cake!!

Most helpful critical review

Some things, like this cake, just aren't worth it. Although the texture was better than other Splenda dessert recipes, the cake was nearly tasteless and actually unpleasant to eat. It's also...

Some things, like this cake, just aren't worth it. Although the texture was better than other Splenda dessert recipes, the cake was nearly tasteless and actually unpleasant to eat. It's also...

I made a few changes to this recipe which I think would bring the rating from three stars, which I gave the original recipe, to at least four stars. Here is what I did:increased Splenda to 3/4 c...

Cake comes out nice and moist. Needed more spice though. Otherwise a great health concious cake!!

This a great cake! I have a small baking business and about 90% of that business consist of no sugar added and sugar free items. There is no way I can count the number of carrot cakes I have s...

The best Carrot Cake Ever! I made this cake for my husband because it is his favorite kind of cake. But, since I am a diabetic I cannot have many sweets. So I don't make cakes to often anymore....

Awesome Recipe!!!!! I have a friend that is crazy about carrot cake and he absolutely LOVED this cake.

This carrot cake is amazing.I have not eaten sugar (not purposely as it is sometimes a hidden ingredient in some foods as peanut butter) for about 40 years. I really was not expecting this cake ...

I don't generally rate things a "5 out of 5" but this recipe is really good. I didn't tell anyone this was a Splenda carrot cake-- and no one knew. In fact, they didn't really believe me when ...

This cake was delicious. It was very moist and had great texture and flavor. I didn't change anything in the recipe. I frosted it with the fat free cream cheese frosting that another reviewer su...