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Ingredients
| Splenda: 1 cup |
| buttermilk: 1/3 cup |
| buttermilk: 2 Tbl |
| unsweetened applesauce: 1/3 cup |
| vegetable oil: 2 Tbl |
| eggs: 1 |
| eggs: 1 (white) |
| vanilla extract: 1 Tbl |
| whole wheat flour: 1 cup |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| pumpkin pie spice: 1 tsp |
| carrots (grated): 1 cup |
| walnuts (chopped): 1/2 cup |
| coconuts (shredded): 3/4 cup |
| Splenda: 1/2 cup |
| buttermilk: 1/4 cup |
| salted butter: 1/4 cup |
| maple syrup: 1 tsp |
| baking soda: 1/4 tsp |
| vanilla extract: 1 tsp |
| cream cheese: 4 oz (softened) |
| salted butter: 1/4 cup (softened) |
| powdered sugar: 8 oz |
| vanilla extract: 1 tsp |
Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Combine first 5 ingredients; beat well.
- Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
- Add carrots, walnuts, berries and coconut; stir well.
- Pour batter into greased and floured 8x8 baking pan.
- Bake at 350° for 40 minutes, or until pick comes out clean.
- Pour buttermilk glaze over warm cake; let cake cool.
- Spread cream cheese frosting on top of cooled cake.
- Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
- Bring to a boil; cook 4 minutes on medium heat.
- Remove from heat; add vanilla.
- Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
- Gradually add sugar, beating until light and fluffy.
- Stir in vanilla.