Traditional Carrot Cake

Makes 12 Servings


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
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped walnuts


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 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.

While the cake is cooling prepare the Cream Cheese Frosting. Spread frosting between layers and on top and sides of cake, if desired.

Nutritional Information

Calories: 430
Total Fat: 25g
Cholesterol: 70mg
Sodium: 380mg
Total Carbs: 42g
Dietary Fiber: 3g
Sugars: 23g
Protein: 6g


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