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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I have not tried this recipe. I got the recipe from Obesity Help. Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 1/2 teaspoons ground cinnamon |
1/2 teaspoon nutmeg |
4 large eggs |
1 cup canola oil |
1 cup splenda sugar substitute |
2 3/4 cups shredded carrots |
8 ounces crushed pineapple, well drained |
1 cup flaked coconut |
1/2-3/4 cup chopped walnuts |
1 1/2 cups low-fat cream cheese or 1 1/2 cups fat free cream cheese, room temperature |
1 1/2 tablespoons butter, softened |
16 teaspoons splenda sugar substitute (16 packets) |
2 teaspoons vanilla |
2 tablespoons milk (if needed) |
Directions:
1. PREHEAT oven to 325 degrees F.
2. Spray 2 - 8 round pans with cooking spray and dust bottom and sides with flour.
3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside. Beat eggs, canola oil and splenda with a mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut.
4. Pour batter into prepared cake pans. BAKE for 35 to 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.
5. Sugar Free Cream Cheese Icing:
6. Blend cream cheese and butter, add splenda and vanilla. Thin frosting with milk if desired.
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