Carrot Cake with Splenda
Indulge in this guilt-free, flavorful treat with our Carrot Cake with Splenda recipe, a healthier twist on the classic dessert without sacrificing taste! Bursting with the natural sweetness of grated carrots and the warm spice of cinnamon and nutmeg, this moist and tender cake gets a sugar-free makeover thanks to Splenda Granulated. Made even lighter with the addition of unsweetened applesauce, it’s a perfect dessert option for those watching their sugar intake. Whether you enjoy it plain or add a sprinkle of chopped walnuts for a nutty crunch, this easy-to-make cake—ready in just about an hour—is perfect for any occasion. Serve it as-is, or top with your favorite cream cheese frosting for an irresistible finish!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup Splenda Granulated (or similar sweetener)
- 4 large eggs
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan or two 8-inch round pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs on medium speed until well combined. Add the vegetable oil, applesauce, and vanilla extract, and mix until smooth.
Gradually add the Splenda to the wet ingredients, mixing until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the grated carrots and optional walnuts using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared pan(s), smoothing the top with the back of a spoon or spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 31.5 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 361 mg | 28% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
