Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 257.9
  • Total Fat: 9.0 g
  • Cholesterol: 48.7 mg
  • Sodium: 333.9 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Serving Size- 1/12 of Cake with Frosting Serving Size- 1/12 of Cake with Frosting
Number of Servings: 12


    3/4 Cup All-purpose Flour
    3/4 Cup Whole Wheat Flour
    1/2 Cup Splenda Sugar Blend for Baking
    1/4 Cup Flaked Sweetend Coconut
    2 tsp baking soda
    1 tsp salt
    2 tsp ground cinnamon
    2 tbsp canola oil
    2 large eggs
    1 1/2 tsp vanilla extract
    2 cups peeled carrots, grated
    20 oz can of crushed pineapple in natural juice, drained

    Cream Cheese Frosting:
    8 oz packaged of 1/3 Less Fat Philadelphia Cream Cheese
    1/2 Cup powdered sugar
    1/2 Cup Cool Whip Free
    1 tsp vanilla extract


Preheat oven to 350*

In a large bowl, combine flours, Splenda blend, 1/4 cup of coconut, baking soda, salt and cinnamon.
In another bowl, combine eggs, oil and 1 1/2 tsp of vanilla extract. Stir well.
Fold in wet ingredients with the dry until it all comes together.
Add grated carrots and pineapple; mix well.

Spoon batter into 2 8" round pans coated with nonfat cooking spray.
Bake for 20-25 minutes, or until wooden toothpick inserted comes out clean. Cook cake completely on cooking rack.

To prepare frosting, beat together cream cheese, powdered sugar, cool whip, and vanila. Spread in between layers and over top/sides of cake.
Garnish with remaining 1/4 cup of flaked coconut.


Number of Servings: 12

Recipe submitted by SparkPeople user SSIROIS.

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