SPLENDA Carrot Cake II

Cooking Recipes Catalogue

Carrots have never tasted better.

INGREDIENTS (for 1 servings):


  • PREHEAT oven to 325 degrees F.
  • SPRAY Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
  • COMBINE flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
  • BEAT eggs, vegetable oil, and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
  • POUR batter into prepared cake pans.
  • BAKE for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
  • SPREAD Cream Cheese Frosting between layers and on top and sides of cake, if desired.