Name: Low Sugar Carrot Cake
Cook time: 60 min
Yield: 20

Reviews

Portions:
20

Serving Size:
1 piece 2-1/4" x 2-1/2"

Diet Types:

Preheat oven to 350^o F.
Grease and lightly flour a 9" x 13" pan.
Sift flour, salt, baking soda, baking powder and cinnamon together. Set aside.
Combine oil and Splenda® Sugar Blend for Baking. Add in one egg at a time, mixing after each egg is added.
Gradually add dry ingredients. Mix well.
Fold in shredded carrots. Pour into baking pan and bake for 55 to 60 minutes until a toothpick inserted in the middle comes out clean.
To make icing, combine butter and cream cheese in a mixing bowl. Beat with a mixer until light and fluffy.
Gradually add Splenda® granulated sweetener while beating. Add vanilla and mix well.
Spread icing on cake after it cools well.

For a lower fat version, replace 1/2-cup canola oil with 1/2-cup unsweetened applesauce; replace eggs with 1-cup low-cholesterol egg product; use reduced-calorie cream cheese. (250 calories, 18 grams fat per serving).
If desired, replace Splenda products with equal amounts of sugar.
Splenda is available in four forms: Splenda® Sugar Blend for Baking (half Splenda®, half sugar), Splenda® Brown sugar Blend (half Splenda, half brown sugar), Splenda® granulater sweetener and Splenda® tabletop sweetener. For best results use the two types specified in this recipe.

Submitted by: Recipe provided by DaVita patient, Thomas, and submitted by DaVita dietitian Victoria from California.