Classic Carrot Cake Recipe -
Classic Carrot Cake Recipe

Classic Carrot Cake

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"A great classic dessert!"

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Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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® 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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

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

Most Helpful Critical Review
Dec 31, 2003

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 difficult to make-- 7/8 cup? 3/8 cup? I'm not good with math-- I had to eyeball the measurements. Don't bother with this recipe. Just eat a piece of real carrot cake and exercise tomorrow.


12 Ratings

Feb 02, 2004

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 cup, replaced the oil and apple sauce with 1/2 cup Lighter bake fat substitute and 1/2 cup shredded apples, increased cinnamon to 1 teaspoon, added 1/2 teaspoon apple pie spice and added 1/2 cup raisins or currants. This makes a sweeter and more flavorful cake and adds some moisture to it as well.

May 28, 2009

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 sold. The only changes I have made is using whole eggs for the egg substitute and adding golden or regular raisins. I always double the recipe and make two 9inch layers. Then I make a double batch of cream cheese icing and cover the whole cake and but a good amount between the layers. My icing is make of cream cheese, unsalted butter, Splenda, vanilla, maple flavoring and sugar free Cool Whip. Last but not least I cover the entire cake with chopped pecans. I have got nothing but rave reviews. Thanks for a great recipe.

May 10, 2007

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. I came across this recipe and was excited that I would be able to make something that we could all enjoy. My husband at first was sceptical. But, then was very immpressed with the final product. I did make a few modifications though and it turned out to die for.I used 1 cup flour, 1 teaspoon cinnamon, 1/4 cup orange juice, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 cup golden rasins, and I added to dry ingredients a small package sugar free instant vanilla pudding. I followed all basic directions but changed the amounts of the ingredients a bit. I did bake it in a loaf pan for 1 hour. I came out moist,delicious and full of flavor. I also made a frosting from a package of fat free cream cheese, 1 tea. vanilla extract, 1/3 cup splenda, and a pinch of cinnamon. WOW! Thanks it saved our sweet tooth.

Aug 11, 2006

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

Nov 28, 2008

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 to be this great. Even my family that consumes sugar thought it was superb. It was part of the Thanksgiving meal. I did not even have to put icing on it (hard to find sugar free icing anyway but I am sure Splenda has a recipe somewhere)! It is extremely moist and literally melts in your mouth with flavor. Delicious! Thanks, Splenda, Melissa Graves Crittenden, Kentucky

May 16, 2008

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 I told them it was. I made several alterations based on other recipes and flavors I liked and those made it even yummier :) Yes, the measures are weird and it would have been a lot easier to have things adjusted to "standard" measures for those who don't bake much-- but this recipe is definitely a winner. If need be, just do an eyeball on 7/8 cup. Really, it won't make that much difference if you're off by a teaspoon or so. I will warn those who change the pan size-- this cake, while relatively light, does NOT rise very much. I made it in a 9x13 and it came out in a sort of "snack cake" thickness. That was fine with me for passing out samples, but if you wanted it for a dessert it'd be better to bake it in a smaller pan-- either an 8 or 9 inch square or the loaf pan it suggests.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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