Ingredients for Simply Carrot Carrot Cake
- 1 cup vegetable oil
- 4 large eggs
- Splenda Sugar Substitute
- 2 cups grated carrots
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- Baking Soda
- ½ teaspoon salt
- Fat Free Cream Cheese
- Fat Free Margarine
- 3 cups powdered sugar
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How to Make Simply Carrot Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup vegetable oil, 4 large eggs, and 1 ¾ cups granulated sugar until light and fluffy.
- Add 2 cups grated carrots and mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the Cream Cheese Frosting:** In a medium bowl, beat together 8 ounces of softened cream cheese, ½ cup softened margarine, and 3 cups powdered sugar until smooth and creamy. Add 1-2 tablespoons of milk or cream if needed to reach desired consistency.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
82g
Fat
17g
Carbs
12g
