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