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
- 4 large eggs
- 1 cup vegetable oil
- 1 cup Splenda Sugar Blend for Baking (not the brown sugar blend)
- 2 3/4 cups shredded carrots
- 1 can (8 ounce) crushed pineapple, well drained
- 1 cup flaked coconut
- 1/2 cup chopped toasted walnuts
- FOR CREAM CHEESE FROSTING
- 1 package (8 ounce) reduced-fat cream cheese
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup Splenda granular
- 1/2 cup powdered sugar
- For garnish
- Finely chopped toasted walnuts
How to Make
-
Step 1: Preheat oven to 325 degrees F.
-
Step 2: Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
-
Step 3: Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
-
Step 4: Beat eggs, vegetable oil, and Splenda Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
-
Step 5: Pour batter into prepared cake pans.
-
Step 6: 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.
-
Step 7: To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
-
Step 8: Optional garnish: Sprinkle finely chopped walnuts over the top of the cake.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.