Carrot Cake (SPLENDA)
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoon cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 1 cup SPLENDA Sugar Blend for Baking
- 2 3/4 cup shredded carrots
- 1 (8 oz) can crushed pinapple, well drained
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
Preheat oven to 325 degrees. Spray two 8" round cake pans with cooking spray; set aside.
Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl, set aside.
Beat eggs, oil and low calorie sugar blend for baking at medium speed with electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter into prepared cake pans.
Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
Frost cake with cream cheese or vanilla frosting.