Carrot Cake Make With Splenda Food

CARROT CAKE (WITH SPLENDA)

Steps:

• 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
• 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
• 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
• 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

SUGARLESS CARROT CAKE (SPLENDA GRANULAR)

Steps:

• PREHEAT THE OVEN TO 350°F
• Sift all the dry ingredients together. Stir in the walnuts.
• Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
• Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
• CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
• *This recipe doubles easily and freezes well.
• Splendid Desserts.

SPLENDID DIABETIC CARROT CAKE

Steps:

• Heat oven to 350 degrees F.
• Sift together dry ingredients.
• Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
• Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
• Pour this mixture into dry ingredients; mix well.
• Then add crushed pineapple (entire 8 oz can) and roasted nuts.
• Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
• Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
• *Optional Icing (makes a small amount so you may want to double it):.
• Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!