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

Reviews & Comments 4

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  • ttaaccoo 8 years ago
    I was reading ahmed1 's carrot cake recipe, and he thanked some ladies for suggesting apples . check it out. I like your idea of cutting down the fat.

    Tofutti's "Better than Cream Cheese" is quite good--depending on recipe, I may use a bit of fresh lemon juice to enhance tartness. This product has no cholesterol, is non-hydrogenated. 30 calories / Tablespoon

    I use is "eggbeaters" . This product has the yolk removed. Many fat calories are eliminated!
    555555555555555555 for your great concept!!
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    " It was excellent "
    ahmed1 ate it and said...
    Wow!! sounds and looks delicious my friend.
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    I love carrot cake and I appreciate the low-fat versions...
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    " It was excellent "
    chefelaine ate it and said...
    Hi, Mysterix:
    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 dismayed at your present recipe, because carrot cake is normally on the dense side if it's good!
    Hope this info helps :+D
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