Sinless Sweet Carrot CakeFrom mysterix 8 years ago
- Cake: shopping list
- 1.5 cups carrot, grated (about 2 medium carrots) shopping list
- 1 cup all-purpose flour shopping list
- 1/2 tsp baking soda shopping list
- 3/4 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1 tsp ground cinnamon shopping list
- 2 large eggs shopping list
- 1/2 cup Splenda Granulated shopping list
- 1 tbsp brown sugar, unpacked shopping list
- 1/2 cup applesauce shopping list
- 1 tsp vanilla shopping list
- Icing: shopping list
- 150 g Philly Extra-light cream cheese shopping list
- 1.5 tsp fresh lemon juice shopping list
- 1/4-1/2 cup Splenda Granulated, to taste shopping list
- Topping: shopping list
- 1/4 cup walnuts, chopped shopping list
How to make it
- Preheat oven to 180 C (350 F) with the top rack placed in the middle.
- Wash and grate the carrots (peeling is optional) and set aside.
- In a large bowl, blend flour, baking soda, baking powder, salt, and cinnamon.
- In a small, separate bowl, add eggs and whisk generously until the eggs begin to froth.
- Continue whisking and slowly add 1/2 cup of Splenda, the brown sugar, applesauce, and vanilla, getting as much air into the mix as possible.
- Fold your egg-sugar mixture into your dry ingredients until just combined, then fold in grated carrot.
- Taste/Sight-test! Is it sweet enough? Moist enough? Adjust as needed.
- Pour into one large cake pan or springform pan, or two small (5 inch) cake pans that have been lightly greased with non-stick or oil spray. (Optional: Line the bottom of the pan with parchment paper)
- Bake at 180 C (350 F) for 20-30 minutes, or until an inserted toothpick comes out clean.
- While the cake cools completely on a wire rack, begin preparing the icing.
- Mix softened extra-light cream cheese with lemon juice until smooth and creamy.
- Gradually add 1/4-1/2 cup Splenda until desired sweetness is achieved.
- Chill icing until its needed.
- Once the cake is cooled, get creative! I baked mine in a huge springform pan so it came out very thin (maybe an inch high), then sliced the cake directly in half. I frosted one half of the cake, then sandwiched the other half ontop, frosted liberally then sprinkled with walnuts. If you used two smaller teacake-sized pans, you can have two round layers instead of one large "half cake" shaped 2-layer. Or make these snack-sized (adjusting cooking times appropriately) and make carrot cake canapes.
- ADVICE WANTED!!! Obviously I used Splenda to replace sugar, and applesauce to replace oil. This leads to a VERY dense, but delicious, cake. I'd like to experiment with ways to lighten the texture without adding back all the sugar and fat. Perhaps sifting the dry ingredients? Or using Self-Rising Flour? If you have any ideas, please let me know!
- Nutrition: (Using the max. amounts listed for each ingredient) 245 Cals; 5g Fat; 1.5g Saturated Fat; 185mg Sodium; 42.6g Carbs; 1.6g Dietary Fiber; 7.6g Protein; 72% Vitamin A; 6% Calciuml 3% Vitamin C; 8% Iron
The Cookmysterix Adelaide, Australia - Not USA Anymore!, MD
The Rating3 people
Lovely recipe, and FIVE forks to you.
Re your question about lightening the density of the cake---- if you try using 1/2 cup cake and pastry flour, with 1/2 cup rice flour, you will notice some difference. However, don't be d...morechefelaine in Muskoka loved it
I love carrot cake and I appreciate the low-fat versions...jett2whit in Union City loved it
Wow!! sounds and looks delicious my friend.ahmed1 in Cairo loved it
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