Carrot Cake Made With Splenda

I've had Diabetes for fifteen years and never had much trouble keeping my blood sugars down ... until this summer.  Guess the old body changed and the meds quit working, so I have had to really start watching my diet. As a result, I've started baking with Splenda and so far, the product is really working. This is not a paid announcement for Splenda ... a store brand product works just as well!

I had a bundle of sweet tiny carrots from the CSA for a couple of weeks and decided to use them in a cake.  I've been baking empty nest size cakes (cutting recipes in half and baking one layer ... or baking in a small Bundt pan or springform pan). If you want a 13x9 or two layers, double my recipe.

I used Splenda in the icing, too. It is that old recipe for buttercream that requires cooking flour and milk to make a thickening agent.

Cook 1/2 cup milk and 3 Tablespoons of flour, whisking constantly, until the mixture forms a paste.  Let this cool completely.  Whip 1/2 cup Splenda, 1 teaspoon granulated sugar, 1/2 cup fluffy shortening and 1/2 cup butter until well combined.  Add 1/2 teaspoon almond extract and the flour paste and continue whipping.

For the cake, I used the Splenda brown sugar blend. It is important to know that if you are converting recipes, you use just half the amount of Splenda brown sugar blend ... to replace brown sugar.  If the recipe calls for a cup of brown sugar ... use just 1/2 cup of Splenda brown sugar.

Carrot Cake Made with Splenda

½ cup Splenda brown sugar
¾ cup canola oil
2 eggs
½ teaspoon almond extract
1 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
1/4 cup raisins
½ cup walnuts halves or pieces
½ pound carrots, grated
Small can crushed pineapple with juice

I used the food processor fitted with the chopping blade to make this batter. First thing I did was chop the carrots. Then I dropped in walnut halves and all the other ingredients and blended it together.  Bake at 350 degrees for 30 to 45 minutes.  If you are using an eight or nine inch pan, it will take a little more than 30 minutes.  For my deep 7-inch pan, it took 45 minutes. When the top springs back when you touch it ... or when a pick inserted comes out clean ... the  cake is done.

Now, if you are asking yourself if this preparation should have been done in proper stages ... whipping the eggs, oil and Splenda together ... sifting dry ingredients and adding them ... etc.  The answer is no! I know how to bake and I know how to save time in the kitchen.  Because this cake is dense and moist, it can be blended together in the food processor ... all the ingredients at one time!

Doesn't this make you hungry for carrot cake?

I'll be sharing this with a few blog parties listed on my sidebar, but stick around my home page first. You might find another recipe you want to try!

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