Traditional Carrot Cake Recipe -
Traditional Carrot Cake Recipe

Traditional Carrot Cake

Recipe by  

"Carrots have never tasted better."

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Original recipe makes 2 (8-inch) layers Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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 for a delicious Cream Cheese Frosting recipe.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2006

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...

Most Helpful Critical Review
Dec 15, 2011

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.

Feb 10, 2005

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.

Dec 26, 2005

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.

Nov 16, 2004

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!

Dec 30, 2005

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!!

Aug 12, 2005

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!

Oct 14, 2006

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!


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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 406 mg
  • 16%

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

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