Carrot Cake

Submitted by Poison_Ivy

"Best carrot cake! Carrot cake has very strong spice and the icing is light and fluffy!"

 

• Ready In: 1hr 15mins
• Ingredients: 26
• Serves: 6

ingredients

• Cake

• 1 cup Splenda granular
• 1⁄3 cup buttermilk
• 2 tablespoons buttermilk
• 1⁄3 cup unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 egg
• 1 egg white
• 1 tablespoon vanilla
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup grated carrot
• 1⁄2 cup walnuts
• 3⁄4 cup shredded coconut

• Buttermilk Glaze

• 1⁄2 cup Splenda granular
• 1⁄4 cup buttermilk
• 1⁄4 cup butter
• 1 teaspoon maple syrup
• 1⁄4 teaspoon baking soda
• 1 teaspoon vanilla

• Frosting

• 4 ounces cream cheese, softened
• 1⁄4 cup butter, softened
• 8 ounces powdered sugar
• 1 teaspoon vanilla

directions

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.

Reviews

[Patricia R.]

I

 

[Darkhunter]

Has a good flavor. Nice to know you can cut calories a bit and still have a good tasting sweet carrot cake. Thnx for posting Poison_Ivy. Made for Fall 2008 PAC.