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Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 10 min
Total time: 45 min
Cuisine: Cakes, Easter Recipes
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 2 ½ teaspoons ground cinnamon; 1 teaspoon salt; 1 cup Splenda® Sugar Blend; 1 cup vegetable oil; 4 large eggs; 2 ¾ cups shredded carrots; 1 (8-ounce) can crushed pineapple in 100% juice, well drained; 1 cup unsweetened flaked coconut; ½ cup chopped walnuts; Optional frosting recipe:; Classic Cream Cheese Frosting

Makes 12 servings Calories 400 Prep Time 10 minutes Total Time 45 minutes Made with Splenda® Sugar Blend

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

2 ½ teaspoons ground cinnamon

1 teaspoon salt

1 cup Splenda® Sugar Blend

1 cup vegetable oil

4 large eggs

2 ¾ cups shredded carrots

1 (8-ounce) can crushed pineapple in 100% juice, well drained

1 cup unsweetened flaked coconut

½ cup chopped walnuts

Optional frosting recipe:

Classic Cream Cheese Frosting

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 cake)

Calories	400
Total Fat	27g
Saturated Fat	6g
Cholesterol	60mg
Sodium	400mg
Total Carbs	39g
Dietary Fiber	3g
Sugars	19g
Added Sugars	16g
Protein	6g

Instructions

Preheat oven to 325°F. Spray two 8” round cake pans with cooking spray; dust bottom and sides with flour.
In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
In another bowl using an electric mixer, beat Splenda Sugar Blend, oil, and eggs on medium speed until smooth.
Add flour mixture, beating on low speed until blended. Fold in carrots, pineapple, coconut, and walnuts.
Pour batter into prepared pans.
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.
Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired.