Recipe by Maker of SPLENDA® Sweetener Products
"Carrots have never tasted better."
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1 1/2 teaspoons
2 1/2 teaspoons
SPLENDA® Sugar Blend
2 3/4 cups
1 (8 ounce) can
crushed pineapple, well drained
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 cake!! I didn't add coconut because I couldn't find any unsweetened so I added extra walnuts. I didn't think it would be as moist as it was, but the pineapple did wonders! So delicious!!
This is the cream cheese recipe I used... 1 1/2 c. low fat cream cheese room temp, 2 tsp vanilla, 1 1/2 Tablespoon butter softened, 16 packets splenda,. Blend cream cheese and butter. Add splenda and vanilla. If its too thick for you, add 0-2 Tablespoons of milk to think it out...
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.
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) and more nuts in (I think I used about 2 cups of very finely chopped walnuts)and it turned out fine. Very moist and dense, like any carrot cake should be! I didn't do very well with the frosting, but on the Splenda website they had a tip- that you could put splenda and cornstarch in a food processor to make 'powdered sugar'. I didn't try it though. Next time.
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 out great.
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! Thanks!
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 vegetarian, and asked me not to say anything about the type of cake I was making for this birhtday,and it was a hit!
Lo volvere a preparar otra vez!!
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 from this website. Grandma says thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 226
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