Skip to main content

Classic Carrot Cake

Print Recipe: Print Share Recipe:
Makes 12 servings Calories 430 Prep Time 10 minutes Total Time 45 minutes Made with Splenda® Sugar Blend

Instructions

  1. Preheat oven to 325°F. Spray two 8” round cake pans with cooking spray; dust bottom and sides with flour.
  2. In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl using an electric mixer, beat Splenda Sugar Blend, oil, and eggs on medium speed until smooth.
  4. Add flour mixture, beating on low speed until blended. Fold in carrots, pineapple, coconut, and walnuts.
  5. Pour batter into prepared pans.
  6. Bake for 35–40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
  7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired.

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 cake)

Calories 430
Total Fat 25g
Saturated Fat 5g
Cholesterol 70mg
Sodium 380mg
Total Carbs 42g
Dietary Fiber 3g
Sugars 23g
Protein 6g