Carrot cake using Splenda

 

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Carrot Cake (Splenda)

This recipe uses Splenda rather than granulated sugar.

Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 2 eggs large
  • cup chopped walnuts
  • ¼ cup Splenda
  • 3 tbsp butter softened
  • ½ cup honey
  • 3 tbsp unsweetened applesauce
  • 2¼1 tsp vanilla extract
  • 3 tbsp vegetable oil
  • cups shredded carrots

Instructions

Cake

  • 1. Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda, salt, cinnamon and allspice. Set aside.
  • 2. In small bowl beat eggs. Set aside.
  • 3. In large bowl mix Splenda, butter, honey, vanilla, applesauce and oil. Mix in eggs and stir until well-blended. Add flour mixture. Now add carrots.
  • 4. Add nuts and pour into well greased loaf pan. Bake 1 hour or until toothpick comes out clean. Allow loaf to cool.
  • 5. Add frosting when completely cool.

Frosting

  • 8-ounce cream cheese softened
  • 1/4 cup Splenda
  • 1 tsp vanilla
  • Beat cream cheese and butter with mixer. Add Splenda and vanilla and beat until creamy.