Carrot Cake | Ingredients | Weight | | flour | 64 ounces | | salt | 1 ounce | | baking soda | 1.3 ounces | | baking powder | 1.8 ounces | | cinnamon | 1 ounce | | SPLENDA® No Calorie Sweetener, Granulated | 9.7 ounces | | buttermilk | 24 fluid ounces | | canola oil | 21 fluid ounces | | egg substitute | 21 fluid ounces | | vanilla extract | 2 fluid ounces | | crushed pineapple, drained | 38 ounces | | shredded carrot | 29 ounces | | grated coconut | 13 ounces |
Lower Fat Cream Cheese Frosting | Ingredients | Measure | Weight | | butter, softened | 2-1/2 cups | 24 ounces | | SPLENDA® No Calorie Sweetener, Granulated | 5 cups | 5 ounces | | fat-free cream cheese | 10 cups | 80 ounces | | vanilla extract | 3 tablespoons | 1.5 fluid ounces |
| Carrot Cake
PREHEAT oven to 350ºF. Grease pans or spray with nonstick spray. Set aside.
BLEND flour, salt, baking soda, baking powder, cinnamon and SPLENDA® Granulated together in a mixing bowl. Set aside.
PLACE buttermilk, oil, egg substitute, vanilla and pineapple in a 12-quart mixing bowl. Using a paddle attachment, mix well. Add dry ingredients and stir until just mixed. Add carrots and coconut. Mix well.
POUR into prepared pans.
BAKE 8-inch pans 25-30 minutes or until cake tester inserted in center comes out clean.
COOL cakes and frost. Lower Fat Cream Cheese Frosting
1. CREAM butter and SPLENDA® Granulated together in a 12-quart mixing bowl using a paddle attachment, on medium to high speed, until light in color and with no visible lumps.
2. ADD cream cheese, 8 oz. at a time. Mix until lump free after each addition, about 1-2 minutes. Scrape sides of bowl and add vanilla extract. Mix well. |
