Carrot Cake

26 ingredients
13 steps

Ingredients

  • 1 cup Splenda granular
  • 13 cup buttermilk
  • 2 tablespoons buttermilk
  • 13 cup unsweetened applesauce
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 egg white
  • 1 tablespoon vanilla
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup grated carrot
  • 12 cup walnuts
  • 34 cup shredded coconut
  • 12 cup Splenda granular
  • 14 cup buttermilk
  • 14 cup butter
  • 1 teaspoon maple syrup
  • 14 teaspoon baking soda
  • 1 teaspoon vanilla
  • 4 ounces cream cheese, softened
  • 14 cup butter, softened
  • 8 ounces powdered sugar
  • 1 teaspoon vanilla

Directions

  1. 1
    Combine first 5 ingredients; beat well.
  2. 2
    Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
  3. 3
    Add carrots, walnuts, berries and coconut; stir well.
  4. 4
    Pour batter into greased and floured 8x8 baking pan.
  5. 5
    Bake at 350 for 40 minutes, or until pick comes out clean.
  6. 6
    Pour buttermilk glaze over warm cake; let cake cool.
  7. 7
    Spread cream cheese frosting on top of cooled cake.
  8. 8
    Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
  9. 9
    Bring to a boil; cook 4 minutes on medium heat.
  10. 10
    Remove from heat; add vanilla.
  11. 11
    Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
  12. 12
    Gradually add sugar, beating until light and fluffy.
  13. 13
    Stir in vanilla.

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