Gullusci Carrot Cake with Cream Cheese Icing

READY IN: 1hr 5mins
Recipe by TGirl,RN

Another recipe from my BF's mother. She uses SPlenda instead of regular sugar (she's a diabetic) and I promise you, there was NO difference in taste--you'd never know the sugar was substituted. The icing can also adapted for diabetics-Absolutely moist and delicious!!!

Top Review by Rhys Larkin

I emailed Splenda about powdered sugar, and they sent me the following: Splenda is great for cooking and baking by replacing granulated sugar. We have had a consumer contact us at our Consumer Center informing us of this conbination: 75% Splenda granular 25% Cornstarch Combine in blender to create a confectioners sugar I have not tried this yet, but will do so using this recipe. Thanks!

Ingredients Nutrition

Directions

  1. DIRECTIONS FOR CAKE: mix all dry ingredients.
  2. beat oil, eggs, and sugar until well blended.
  3. Mix with dry ingredients.
  4. Add pineapple and nuts.
  5. Divide batter into 2 cake pans.
  6. Bake at 350 degrees for 50-60 minutes.
  7. DIRECTIONS FOR ICING: Blend all ingredients until smooth and creamy.
  8. Ice each cake to make a double layer carrot cake, or to serve as two individual cakes.

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