Traditional Carrot Cake

Traditional Carrot Cake

18

"Carrots have never tasted better."
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Ingredients

1 h 10 m servings 426 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 406 mg
  • 16%

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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  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(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.
  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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Footnotes

  • Note
  • Serving Size: 1 slice (1/12 cake)

Reviews

18
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

I am sorry, but I didn't care for this. Made it exactly as written, and we were all disappointed in the lack of taste.

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...

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) an...

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...

This carrot cake is very good. You can't even tell that the sugar is reduced and Splenda is added. I LOVE this recipe! This is definitely a keeper. I will make this one for Thanksgiving! Th...

I am sorry, but I didn't care for this. Made it exactly as written, and we were all disappointed in the lack of taste.

Que delicioso!! Me encanto!! Es facil de preparar, bien liviano al estomago, y tiene muy buen sabor. I did it for a 3 year old's birthday, and everyone loved it!! The mother of the child is a ve...

I made this cake a week ago, and it was the MOISTEST truly tasteful carrot cake I have ever had! The spices coupled with the carrots, walnuts, coconut and pineapple were a winning combination!

I make this cake once a week for my diabetic Grandmother. It is a moist, flavorful and HEALTHY cake the whole family will enjoy!I add extra cinammon and vanilla. I use with sugar-free frosting f...

I MADE THIS CAKE FOR A FRIEND. THE BATTER WAS VERY VERY THICK. BUT IT TASTED GREAT. WHAT COULD I DO SO THAT IT WONT BE SO THICK