Best 3 Carrot Cake Make With Splenda Recipes
Are you searching for a delightful carrot cake recipe that caters to your health-conscious desires without compromising taste? Indulge in a culinary journey with our guide to the best Splenda-based carrot cake recipes. We have compiled a selection of recipes that transform the classic carrot cake into a healthier treat, using Splenda as a natural sweetener. Splenda's zero-calorie sweetness allows you to relish the delectable flavors of carrot cake while maintaining a balanced diet. Embark on this culinary adventure with us as we unlock the secrets to creating a delectable carrot cake that satisfies your taste buds and your health goals.
Here are our top 3 tried and tested recipes!
CARROT CAKE (WITH SPLENDA)
Make and share this Carrot Cake (With Splenda) recipe from Food.com.
Provided by Teri8551
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
- 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
- 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
- 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Nutrition Facts : Calories 180.9, Fat 7.8, SaturatedFat 0.7, Sodium 280.5, Carbohydrate 26.5, Fiber 1.5, Sugar 15.9, Protein 2.8
CARROT CAKE (SPLENDA) RECIPE
Provided by á-3831
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Spray two 8" round cake pans with cooking spray; set aside. Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl, set aside. Beat eggs, oil and low calorie sugar blend for baking at medium speed with 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 35-40 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. Frost cake with cream cheese or vanilla frosting.
SUGARLESS CARROT CAKE (SPLENDA GRANULAR)
Make and share this Sugarless Carrot Cake (Splenda Granular) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT THE OVEN TO 350°F
- Sift all the dry ingredients together. Stir in the walnuts.
- Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
- Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
- CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
- *This recipe doubles easily and freezes well.
- Splendid Desserts.
Nutrition Facts : Calories 238.4, Fat 10.7, SaturatedFat 2.9, Cholesterol 51.9, Sodium 365.7, Carbohydrate 28.6, Fiber 1.5, Sugar 5.4, Protein 7.2
Tips:
- For a moist and flavorful carrot cake, use a combination of vegetable oil and butter in the batter.
- Grate the carrots finely so that they distribute evenly throughout the cake.
- Use fresh or frozen pineapple to add sweetness and moisture to the cake.
- Add chopped nuts, such as walnuts or pecans, for a crunchy texture.
- Cream the butter and sugar together until light and fluffy to incorporate air into the batter, which will make the cake light and airy.
- Gradually add the eggs to the batter, one at a time, to prevent the batter from curdling.
- Fold in the dry ingredients gently to avoid overmixing the batter, which can make the cake tough.
- Bake the cake at a moderate temperature (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
Conclusion:
Carrot cake is a classic dessert that can be enjoyed all year round. With its moist texture, sweet and tangy flavor, and crunchy nuts, it's a surefire hit with people of all ages. This recipe using Splenda as a sugar substitute makes it a healthier option without sacrificing any of the deliciousness. Whether you're looking for a special occasion dessert or a simple weekend treat, this carrot cake recipe is sure to please.
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