Moist & Flavorful Carrot Cake with Splenda
Indulge in this deliciously moist carrot cake sweetened with Splenda, perfect for those looking to enjoy a classic dessert without all the sugar. This recipe combines the natural sweetness of finely shredded carrots with the rich flavors of cinnamon and allspice, creating a delightful treat ideal for any occasion. Share this guilt-free dessert with friends and family, knowing it’s both delicious and lower in calories. Perfect for dessert lovers seeking a healthier option!
N/A
Servings
250
Calories
17
Ingredients
Ingredients
All-purpose flour
7/8 cup (sifted)
Baking powder
1 teaspoon (none)
Baking soda
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Ground cinnamon
1/2 teaspoon (none)
Ground allspice
1/4 teaspoon (none)
Large egg whites
2 (whisked)
Egg Beaters egg substitute
1/4 cup (none)
Splenda granular
3/8 cup (none)
Reduced fat margarine
3 tablespoons (softened)
Honey
1/2 cup (none)
Vanilla extract
1 teaspoon (none)
Unsweetened applesauce
3 tablespoons (none)
Canola oil
3 tablespoons (none)
Finely shredded carrots
2 1/4 cups (fresh)
Walnuts
1/3 cup (chopped)
Butter-flavored cooking spray
as needed (for greasing pan)
Instructions
1
1. Preheat your oven to 350°F (175°C). Grease an 8-cup loaf pan with butter-flavored cooking spray and set it aside.
2
2. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground allspice. Whisk well to ensure the dry ingredients are evenly mixed, then set aside.
3
3. In a small bowl, whisk together the egg whites and Egg Beaters until frothy. Set aside.
4
4. In a large mixing bowl, beat together the Splenda, reduced-fat margarine, honey, vanilla extract, applesauce, and canola oil until creamy. This should take about 2-3 minutes.
5
5. Gradually add the egg white mixture to the wet ingredients, mixing thoroughly until incorporated.
6
6. Slowly fold in the flour mixture, mixing just until combined. Be careful not to overmix.
7
7. Gently stir in the finely shredded carrots and chopped walnuts, ensuring an even distribution throughout the batter.
8
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9
9. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10
10. Allow the carrot cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Ice with your favorite frosting if desired, and enjoy!
Nutrition Information
6g
Fat
40g
Carbs
5g
Protein
3g
Fiber
3.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What makes this carrot cake lower in sugar?
This recipe uses a combination of Splenda granular and honey instead of traditional granulated sugar to reduce the overall sugar content.
What is the calorie count for this carrot cake?
Each serving of this Moist & Flavorful Carrot Cake contains approximately 250 calories.
What size pan should I use for this recipe?
You should use an 8-cup loaf pan greased with butter-flavored cooking spray.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long does the carrot cake need to bake?
The cake should bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
What kind of egg products are used in this recipe?
The recipe calls for 2 large egg whites and 1/4 cup of Egg Beaters egg substitute.
Does this carrot cake contain nuts?
Yes, it includes 1/3 cup of chopped walnuts for added texture and flavor.
How much fiber is in a serving?
There are 3 grams of fiber per serving in this carrot cake.
What spices provide the flavor in this cake?
The cake is flavored with ground cinnamon and ground allspice.
Is there any oil or fat in the recipe?
Yes, the recipe uses 3 tablespoons of canola oil and 3 tablespoons of reduced-fat margarine.
How much Splenda is required?
The recipe requires 3/8 cup of Splenda granular.
What helps keep the cake moist?
The inclusion of unsweetened applesauce, finely shredded carrots, and honey ensures the cake remains moist.
Can I add frosting to this cake?
Yes, once the cake has cooled completely, you can ice it with your favorite frosting if desired.
How much honey is used in the batter?
The recipe uses 1/2 cup of honey.
What type of flour is recommended?
The recipe calls for 7/8 cup of sifted all-purpose flour.
Should the carrots be prepared in a specific way?
The carrots should be fresh and finely shredded, totaling 2 1/4 cups.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
What is the protein content per serving?
This carrot cake provides 5 grams of protein per serving.
Is there any salt in the recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
How much vanilla extract is needed?
You will need 1 teaspoon of vanilla extract.
Does this recipe use baking soda or baking powder?
It uses both: 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
What is the total fat content?
There are 6 grams of fat per serving.
How much sugar is in one serving?
There are 3.5 grams of sugar per serving.
What kind of cooking spray is used?
Butter-flavored cooking spray is used to grease the loaf pan.
Are the egg whites used whole or whisked?
The 2 large egg whites should be whisked until frothy along with the Egg Beaters.
How many total ingredients are in this recipe?
There are a total of 17 ingredients used in this carrot cake recipe.
What are the total carbohydrates per serving?
There are 40 grams of carbohydrates per serving.
Can I use regular margarine?
The recipe specifically calls for softened reduced-fat margarine to keep the calorie count lower.
How should the dry ingredients be mixed?
The dry ingredients should be whisked together in a medium bowl to ensure they are evenly mixed before adding to the wet ingredients.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F and grease an 8-cup loaf pan.