Carrot Cake With Splenda Recipes

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CARROT CAKE (WITH SPLENDA)



Carrot Cake (With Splenda) image

Make and share this Carrot Cake (With Splenda) recipe from Food.com.

Provided by Teri8551

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 17

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup Egg Beaters egg substitute
3/8 cup Splenda granular
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrots
1/3 cup walnuts
butter-flavored cooking spray

Steps:

  • 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  • 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
  • 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
  • 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutrition Facts : Calories 180.9, Fat 7.8, SaturatedFat 0.7, Sodium 280.5, Carbohydrate 26.5, Fiber 1.5, Sugar 15.9, Protein 2.8

SUGARLESS CARROT CAKE (SPLENDA GRANULAR)



Sugarless Carrot Cake (Splenda Granular) image

Make and share this Sugarless Carrot Cake (Splenda Granular) recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups Splenda granular
1/4 cup chopped walnuts (optional)
2 eggs
1/4 cup vegetable oil
1 1/2 cups finely grated carrots
1/2 cup drained unsweetened, crushed pineapple
1/2 cup unsweetened pineapple juice
1/2 cup water
1/2 cup low fat cottage cheese
1/2 cup light cream cheese, softened (3 oz.)
2 tablespoons lowfat margarine
1/4 cup Splenda granular

Steps:

  • PREHEAT THE OVEN TO 350°F
  • Sift all the dry ingredients together. Stir in the walnuts.
  • Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
  • Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
  • CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
  • *This recipe doubles easily and freezes well.
  • Splendid Desserts.

Nutrition Facts : Calories 238.4, Fat 10.7, SaturatedFat 2.9, Cholesterol 51.9, Sodium 365.7, Carbohydrate 28.6, Fiber 1.5, Sugar 5.4, Protein 7.2

SPLENDID DIABETIC CARROT CAKE



Splendid Diabetic Carrot Cake image

This is my doctored-up version of my Grandma Joyce's incredible carrot cake, and it is delicious! I've been low-sugar/sugar-free for several months now and really wanted this cake, so I reduced the oil, substituted Splenda for sugar, and used whole wheat flour. The icing option is high-fat but really tastes great, even with Splenda in it (and I haaate Splenda's aftertaste!). I don't recommend making substitutions for this recipe, as the nuts and pineapple are crucial for the flavor and texture of this cake. Enjoy!

Provided by laurenlikesfood

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon cardamom (optional)
3/4 cup canola oil
1 cup unsweetened applesauce
1 1/3 cups splenda artificial sweetener
4 eggs
2 cups carrots, chopped into small pieces and fit into measuring cup to 2 cup line
1 tablespoon vanilla
1 small can crushed pineapple in juice
1 1/2 cups chopped pecans (or walnuts)

Steps:

  • Heat oven to 350 degrees F.
  • Sift together dry ingredients.
  • Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
  • Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
  • Pour this mixture into dry ingredients; mix well.
  • Then add crushed pineapple (entire 8 oz can) and roasted nuts.
  • Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
  • Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
  • *Optional Icing (makes a small amount so you may want to double it):.
  • Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!

Nutrition Facts : Calories 327.7, Fat 25.5, SaturatedFat 2.4, Cholesterol 70.5, Sodium 449.2, Carbohydrate 21.2, Fiber 4.7, Sugar 1.7, Protein 6.3

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