Gullusci Carrot Cake with Cream Cheese Icing

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

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!!!

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.

Reviews

(2)
Most Helpful

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!

Rhys Larkin March 06, 2003

This was a very good carrot cake, my dad loved it! It did take some time, but was well worth it, I normally dont like carrot cakes but I did have a few slices of this one ;)!

Katrina January 06, 2004

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