Ingredients for Sugarless Carrot Cake Splenda Granular
- All Purpose Flour
- Baking Powder
- 1/2 teaspoon salt
- 1 cup Splenda Granular (or to taste)
- 1 cup chopped walnuts
- 3 large eggs
- 1/2 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- Unsweetened Pineapple Juice
- 1/4 cup water
- Low Fat Cottage Cheese
- Light Cream Cheese
- Lowfat Margarine
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How to Make Sugarless Carrot Cake Splenda Granular
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan or two 8x8 inch baking pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Stir in the chopped walnuts.
- In a separate bowl, beat the eggs until light and fluffy. Stir in the vegetable oil.
- Add the grated carrots, drained crushed pineapple, pineapple juice, and water to the wet ingredients. Mix well.
- Add the Splenda Granular to the wet ingredients and mix until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix.
- Pour batter into the prepared baking pan(s).
- Bake for 25-30 minutes (or 20-25 minutes for smaller pans), or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the cream cheese frosting: In a food processor, blend the cottage cheese until smooth.
- Add the softened cream cheese, softened diet margarine, and Splenda Granular. Blend until smooth and creamy.
- Frost the cooled cake with the cream cheese frosting.
- Garnish with a walnut on each square (optional).
- Alternatively, dust with powdered sugar for a simple, elegant finish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
21g
Fat
14g
Carbs
9g
