Best Sugarless Carrot Cake Splenda Granular Recipes

Carrot Cake (With Splenda) image

Provided by Teri8551

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 17

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup Egg Beaters egg substitute
3/8 cup Splenda granular
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrots
1/3 cup walnuts
butter-flavored cooking spray

Steps:

1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. In small bowl whisk together egg whites and eggbeaters. Set aside.
3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutrition Facts : Calories 180.9, Fat 7.8, SaturatedFat 0.7, Sodium 280.5, Carbohydrate 26.5, Fiber 1.5, Sugar 15.9, Protein 2.8

Splendid Diabetic Carrot Cake image

Provided by laurenlikesfood

Categories Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon cardamom (optional)
3/4 cup canola oil
1 cup unsweetened applesauce
1 1/3 cups splenda artificial sweetener
4 eggs
2 cups carrots, chopped into small pieces and fit into measuring cup to 2 cup line
1 tablespoon vanilla
1 small can crushed pineapple in juice
1 1/2 cups chopped pecans (or walnuts)

Steps:

Heat oven to 350 degrees F.
Sift together dry ingredients.
Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
Pour this mixture into dry ingredients; mix well.
Then add crushed pineapple (entire 8 oz can) and roasted nuts.
Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
*Optional Icing (makes a small amount so you may want to double it):.
Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!

Nutrition Facts : Calories 327.7, Fat 25.5, SaturatedFat 2.4, Cholesterol 70.5, Sodium 449.2, Carbohydrate 21.2, Fiber 4.7, Sugar 1.7, Protein 6.3

Vincent's Eggless, Sugarless Carrot Cake image

Provided by cookingpompom

Time 40m

Yield 24 serving(s)

Number Of Ingredients 11

Steps:

Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
Bake at 180oC for 15-20 minutes.

Nutrition Facts : Calories 95.3, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88, Carbohydrate 18.9, Fiber 2.1, Sugar 9.1, Protein 1.8