Splendid Diabetic Carrot Cake

Submitted by laurenlikesfood

"This is my doctored-up version of my Grandma Joyce's incredible carrot cake, and it is delicious! I've been low-sugar/sugar-free for several months now and really wanted this cake, so I reduced the oil, substituted Splenda for sugar, and used whole wheat flour. The icing option is high-fat but really tastes great, even with Splenda in it (and I haaate Splenda's aftertaste!). I don't recommend making substitutions for this recipe, as the nuts and pineapple are crucial for the flavor and texture of this cake. Enjoy!"

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Yields: 1 cake
• Serves: 12

ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1⁄4 teaspoon nutmeg (optional)
• 1⁄4 teaspoon cardamom (optional)
• 3⁄4 cup canola oil
• 1 cup unsweetened applesauce
• 1 1⁄3 cups splenda artificial sweetener
• 4 eggs
• 2 cups carrots, chopped into small pieces and fit into measuring cup to 2 cup line
• 1 tablespoon vanilla
• 1 small can crushed pineapple in juice
• 1 1⁄2 cups chopped pecans (or walnuts)

directions

1. Heat oven to 350 degrees F.
2. Sift together dry ingredients.
3. Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
4. Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
5. Pour this mixture into dry ingredients; mix well.
6. Then add crushed pineapple (entire 8 oz can) and roasted nuts.
7. Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
8. Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
9. *Optional Icing (makes a small amount so you may want to double it):.
10. Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!