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SPLENDA® Carrot Cake II
"Carrots have never tasted better." Original recipe yield: 2 (8-inch) layers.
INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1 cup SPLENDA® Sugar Blend for Baking
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped walnuts
DIRECTIONS:
PREHEAT oven to 325 degrees F.
SPRAY Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
COMBINE flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
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.
POUR batter into prepared cake pans.
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.
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.
This recipe has been brought to you by SPLENDA®All SPLENDA® recipes are developed, tested and - our favorite part - tasted by the SPLENDA® test kitchen team. Our complete team of cooking and baking experts, including nutritionists, chefs and food technologists work together to make sure:Every recipe tastes great.Every recipe works - every time.Every recipe is good for the whole family.Every recipe is documented with complete nutritional information.
Rating: 0/0
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