WHOLE WHEAT CARROT CAKE

WHOLE WHEAT CARROT CAKE image

Number Of Ingredients 19

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CAKE:
2 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups splenda
3/4 cup nonfat buttermilk
1/3 cup canola oil
2 teaspoons vanilla extract
1 20-oz can crushed pineapple (in its own juice) DO NOT DRAIN
2 cups grated carrots
1/2 cup ground walnuts
1/4 cup raisins
FROSTING:
1 8-oz. low fat cream cheese (softened)
1/3 cup splenda
1 8-oz whipped topping (light, fat free, or sugar-free)

Steps:

1. Preheat oven to 350 degrees. Coat 9 x 13 inch pan with cooking spray. 2. Whisk flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. 3. Mix in eggs, splenda, buttermilk, oil, and vanilla. 4. Stir in pineapple (with juice), carrots and walnuts. 5. In a small bowl, mix raisins and 1 tablespoon of flour, then stir into batter (this will keep them from sinking to the bottom of the cake). 6. Pour into prepared pan and even out. 7. Bake approximately 40-45 minutes, or until top of cake springs back when lightly touched and toothpick inserted in center comes out clean. 8. Cool completely before frosting. 9. Blend cream cheese and splenda; fold in whipped topping. 10. Frost cake. 11. NOTE: I use a hand grater to grate (not shred) the carrots. I tried doing it with a food processor but the carrots were very dry and made the first cake dry. With the hand grater, I get some carrot juice with the carrots and this helped make the second cake more moist..