Carrot Cake Splenda Recipes

Steps:

• 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
• 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
• 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
• 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Steps:

• Preheat oven to 325 degrees. Spray two 8" round cake pans with cooking spray; set aside. Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl, set aside. Beat eggs, oil and low calorie sugar blend for baking at medium speed with electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter into prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely. Frost cake with cream cheese or vanilla frosting.

Steps:

• 1. pre-heat oven to 350 degrees: Whisk together flour,baking powder,baking soda,salt,cinnamon and all spice and set aside.
• 2. In small bowl beat eggs set aside. In large bowl with mixer beat splenda,butter,honey,vanilla,applesauce and oil. Mix eggs stir until well blended, beat in flour mixture then add carrots.
• 3. Flod in nuts and pour into well greased loaf pan. and bake one hour. Let loaf cool and cut in half length wise and frost center then put other half on top and frost only to top of the loaf.
• 4. FROST WITH SPLENDA CREAM CHEESE FROSTING: 1 8ounce cream cheese softened 1/4 cup splenda 1 teaspoon vanilla Beat cream cheese and butter with mixer until creamy add splenda and vanilla until smooth

Steps:

• 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.