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.
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