Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Splenda granular; ⅓ cup buttermilk; 2 tablespoons buttermilk; ⅓ cup unsweetened applesauce; 2 tablespoons vegetable oil; 1 egg; 1 egg white; 1 tablespoon vanilla; 1 cup whole wheat flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1 cup grated carrot; ½ cup walnuts; ¾ cup shredded coconut; ½ cup Splenda granular; ¼ cup buttermilk; ¼ cup butter; 1 teaspoon maple syrup; ¼ teaspoon baking soda; 1 teaspoon vanilla; 4 ounces cream cheese, softened; ¼ cup butter, softened; 8 ounces powdered sugar; 1 teaspoon vanilla

Servings: persons

1 cup Splenda granular
⅓ cup buttermilk
2 tablespoons buttermilk
⅓ cup unsweetened applesauce
2 tablespoons vegetable oil
1 egg
1 egg white
1 tablespoon vanilla
1 cup whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup grated carrot
½ cup walnuts
¾ cup shredded coconut
½ cup Splenda granular
¼ cup buttermilk
¼ cup butter
1 teaspoon maple syrup
¼ teaspoon baking soda
1 teaspoon vanilla
4 ounces cream cheese, softened
¼ cup butter, softened
8 ounces powdered sugar
1 teaspoon vanilla

1
Combine first 5 ingredients; beat well.
2
Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
3
Add carrots, walnuts, berries and coconut; stir well.
4
Pour batter into greased and floured 8x8 baking pan.
5
Bake at 350 for 40 minutes, or until pick comes out clean.
6
Pour buttermilk glaze over warm cake; let cake cool.
7
Spread cream cheese frosting on top of cooled cake.
8
Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
9
Bring to a boil; cook 4 minutes on medium heat.
10
Remove from heat; add vanilla.
11
Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
12
Gradually add sugar, beating until light and fluffy.
13
Stir in vanilla.

1202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 cup Splenda granular, ⅓ cup buttermilk, 2 tablespoons buttermilk, ⅓ cup unsweetened applesauce, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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