Ingredients for Traditional Carrot Cake
- All Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- Ground Cinnamon
- 4 large eggs
- ½ cup vegetable oil
- 1 cup Splenda Granulated Sugar Blend for Baking
- 2 cups grated carrots
- Crushed Pineapple
- Flaked Coconut
- 1 cup chopped walnuts
- Reduced Fat Cream Cheese
- Butter
- Vanilla
- Splenda Granular
- Powdered Sugar
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How to Make Traditional Carrot Cake
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup Splenda Granulated Sugar Blend for Baking and ½ cup vegetable oil until light and fluffy. Beat in 4 large eggs, one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in 2 cups grated carrots, 1 cup crushed pineapple (drained), 1 cup chopped walnuts, and ½ cup shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting (recipe below).
- Once the cakes are completely cool, frost the top and sides of one layer. Top with the second layer and frost the entire cake.
- Optional: Sprinkle finely chopped walnuts over the top of the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
82g
Fat
46g
Carbs
16g
