Traditional Carrot Cake Recipe

Name: Traditional Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 1/2 teaspoons ground cinnamon; 4 large eggs; 1 cup vegetable oil; 1 cup Splenda Sugar Blend for Baking (not the brown sugar blend); 2 3/4 cups shredded carrots; 1 (8 ounce) can crushed pineapple, well drained; 1 cup flaked coconut; 1/2 cup chopped toasted walnuts; For cream cheese frosting; 1 (8 ounce) package reduced-fat cream cheese; 1/4 cup butter, softened; 1 teaspoon vanilla; 1/2 cup Splenda granular; 1/2 cup powdered sugar; For garnish; finely chopped toasted walnuts

Servings: persons

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1 cup Splenda Sugar Blend for Baking (not the brown sugar blend)
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped toasted walnuts
For cream cheese frosting
1 (8 ounce) package reduced-fat cream cheese
1/4 cup butter, softened
1 teaspoon vanilla
1/2 cup Splenda granular
1/2 cup powdered sugar
For garnish
finely chopped toasted walnuts

1
Preheat oven to 325 degrees F.
2
Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3
Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4
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.
5
Pour batter into prepared cake pans.
6
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.
7
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
8
Optional garnish: Sprinkle finely chopped walnuts over the top of the cake.

1519

kcal

Calories

100

Fat

138

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 20 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Traditional 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.

Traditional Carrot Cake

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