Splenda Carrot Cake Photo 2 Square

Splenda Carrot Cake

I’d be more incline to call it carrot bread, instead of carrot cake; but to paraphrase Shakespeare, a sweet bread by any other name is just as tasty. Regardless of what you call it, this is one good recipe. And even more that- it’s good for your waistline too! (Not something I can say very often here at Breezeway Bakery…) Flavored with cinnamon and allspice, this well seasoned bread features over 2 cups of carrots and chopped walnuts. Sweetened with a combination of Splenda and honey, this bread is practically a superfood. Garnish with a drizzle of icing and you have a sweet treat you can’t help but enjoy.

AuthorCarley KnutsenDifficultyBeginner

Carrot Cake
 1 ¼ cups Flour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 1 tsp Cinnamon
 ¼ tsp Allspice
 2 Egg Whites
 ¼ cup Egg Substitute
 ½ cup Splenda Naturals Stevia Sweetener (granulated)
 3 tbsp Reduced Fat Margarine
 2 tbsp Honey
 1 tsp Vanilla
 ¼ cup Unsweetened Applesauce
 3 tbsp Oil
 2 ¼ cups Carrots (finely shredded)
  cup Walnuts (chopped)
Icing
 1 cup Confectioners' Sugar
 1 dash Milk

Carrot Cake
1

In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and allspice; set aside. In separate, smaller bowl, whisk together the egg whites and egg substitute; set aside. In large bowl, beat Splenda, margarine, honey, vanilla, applesauce and canola oil until smooth. Add in the egg mixture and dry ingredients. Stir until just homogenous. Fold in the carrots and walnuts. Pour the batter into a greased loaf pan and bake at 350 for 40-45 minutes, or until toothpick inserted in middle comes out clean. Remove the pan from the oven and set on a wire cooling rack. If desired, garnish with icing once completely cool.

Icing
2

Combine the sugar and milk together in a small bowl. Mix until smooth; if the consistency needs adjusting add more milk or more sugar, depending on if the icing needs to be thinner or thicker, respectively.

Ingredients

Carrot Cake
 1 ¼ cups Flour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 1 tsp Cinnamon
 ¼ tsp Allspice
 2 Egg Whites
 ¼ cup Egg Substitute
 ½ cup Splenda Naturals Stevia Sweetener (granulated)
 3 tbsp Reduced Fat Margarine
 2 tbsp Honey
 1 tsp Vanilla
 ¼ cup Unsweetened Applesauce
 3 tbsp Oil
 2 ¼ cups Carrots (finely shredded)
  cup Walnuts (chopped)
Icing
 1 cup Confectioners' Sugar
 1 dash Milk

Directions

Carrot Cake
1

In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and allspice; set aside. In separate, smaller bowl, whisk together the egg whites and egg substitute; set aside. In large bowl, beat Splenda, margarine, honey, vanilla, applesauce and canola oil until smooth. Add in the egg mixture and dry ingredients. Stir until just homogenous. Fold in the carrots and walnuts. Pour the batter into a greased loaf pan and bake at 350 for 40-45 minutes, or until toothpick inserted in middle comes out clean. Remove the pan from the oven and set on a wire cooling rack. If desired, garnish with icing once completely cool.

Icing
2

Combine the sugar and milk together in a small bowl. Mix until smooth; if the consistency needs adjusting add more milk or more sugar, depending on if the icing needs to be thinner or thicker, respectively.

Splenda Carrot Cake

Thanks to Splenda for the recipe!

Sponsored by Splenda.

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