Sugarless Carrot Cake Splenda Granular Recipes
SPLENDID DIABETIC CARROT CAKE
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
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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