Prep 20 mins
Cook 25 mins
A wonderfully moist high cake.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups Splenda granular
- 1⁄4 cup chopped walnuts (optional)
- 2 eggs
- 1⁄4 cup vegetable oil
- 1 1⁄2 cups finely grated carrots
- 1⁄2 cup drained unsweetened, crushed pineapple
- 1⁄2 cup unsweetened pineapple juice
- 1⁄2 cup water
CREAM CHEESE ICING
- 1⁄2 cup low fat cottage cheese
- 1⁄2 cup light cream cheese, softened (3 oz.)
- 2 tablespoons lowfat margarine
- 1⁄4 cup Splenda granular
- 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.
I made this cake for my mom because she's diabetic. And I picked this one because of the two star review that said it was too sweet. I like really sweet and so does my mom so I thought this one would be a winner. It's not sweet. It's really savory and tastes more like a cheese course than a dessert. I liked the pineapple. It was nice getting a taste of that because the pineapple bits were sweeter than the rest of the cake. The icing also was not sweet, tasted too much like a cream cheese spread than cream cheese frosting should. On a whole it was good for a savory dish, but not really for a dessert.
Too sweet, and very bland. Not meaty enough for a carrot cake. I made this cake for Father's Day (my Dad is diabetic) thank goodness I made it in advance. I would not serve this cake. I modified the recipe by adding 1 tsp cinnamon and 1/2 tsp allspice. Still bland, all I could taste was the sweetness/Splenda. The icing is good. I added 1/2 tsp of lemon juice and a pinch of salt to make it more authentic and give it a little zing. I gave this recipe 2 stars because of the icing, however I would not make this cake again.
For a slpenda recipe, this is really good. Sometimes things baked with splenda taste too splenda-y, but I think the ingredients in this one, particularly the pineapple, distract from that taste and you forget all about it. I made muffins, and they turned out great. I made a couple of adjustments--I used fresh pineapple, so I didn't have the juice to use. I mixed water, honey and lime juice and it worked just fine. I also added a tsp of vanilla and a tsp of cinnamon--just a personal preference. I also left mine unfrosted. They're delicious! I will be making these again.