Gullusci Carrot Cake with Cream Cheese Icing |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Another recipe from my BF's mother. She uses SPlenda instead of regular sugar (she's a diabetic) and I promise you, there was NO difference in taste-you'd never know the sugar was substituted. The icing can also adapted for diabetics-Absolutely moist and delicious!!! Ingredients:
2 cups flour |
2 1/2 teaspoons baking soda |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons apple pie spice |
1 teaspoon salt |
1 cup oil |
2 cups sugar or 2 cups splenda sugar substitute (sugar substitute for diabetics) |
3 eggs |
1 can crushed pineapple |
2 cups grated carrots |
1/2 cup chopped walnuts |
8 ounces cream cheese, softened |
1/4 cup butter |
3/4 box powdered sugar |
1 teaspoon vanilla |
Directions:
1. DIRECTIONS FOR CAKE: mix all dry ingredients.
2. beat oil, eggs, and sugar until well blended.
3. Mix with dry ingredients.
4. Add pineapple and nuts.
5. Divide batter into 2 cake pans.
6. Bake at 350 degrees for 50-60 minutes.
7. DIRECTIONS FOR ICING: Blend all ingredients until smooth and creamy.
8. Ice each cake to make a double layer carrot cake, or to serve as two individual cakes.
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