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Carrot Cake with Cream Cheese Frosting

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Makes 32 slices Calories 90 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Monk Fruit Sweetener

Instructions

To make the cake:

  1. In a medium bowl, beat eggs with a whisk for 1 minute. Whisk in vanilla, applesauce, pineapple, carrots, and sweetener. Set aside.
  2. Preheat oven to 350ºF. Prepare two 8-inch round cake pans by spraying with non-stick cooking spray, and dusting with flour.
  3. In a small bowl, whisk together flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and stir together just until moistened. Fold in nuts, if using.
  4. Divide batter between the two prepared cake pans, smoothing out the batter on top. Bake for 30 minutes, or until a toothpick comes out clean in the middle.
  5. Remove, let cakes cool slightly, then remove them from the pans onto a wire rack or parchment paper to finish cooling before frosting.

To make the frosting:

  1. In a medium bowl, beat cream cheese, yogurt, and vanilla until completely smooth. Add in half of the sweetener and beat until incorporated. Add the rest of the sweetener, and beat. Add a little more sweetener if needed for a spreadable consistency, and beat again.
  2. Split the frosting between the two cakes carefully spread all around the cake. Decorate the middle of the top cake with walnuts, pecans, or carrot ribbons.

Note

  • The best way to grate carrots for a cake is to use a box grater and do it by hand. Alternatively, use the shredder blade of a food processor, then pulse carrot shreds several times in the food processor barrel. Carrots need to be small and thin enough that they will cook through, as well as add moisture and juiciness.
  • Toast nuts before adding for a more intense nut flavor.
  • Carrot cake is almost always better the next day, when the flavors have had time to marry. If pre-making the cakes, keep them in an airtight container or wrap them in plastic wrap to prevent drying. Be sure to keep a frosted carrot cake in the refrigerator!

Made With

Splenda® Monk Fruit Sweeteners

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Nutrition Info Per Serving

Serving Size: 1 slice (1/16 one cake)

Calories 90
Total Fat 4.5g
Saturated Fat 2g
Cholesterol 0mg
Sodium 110mg
Total Carbs 26g
Dietary Fiber 1g
Sugars 3g
Added Sugars 0g
Protein 3g