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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Best carrot cake! Carrot cake has very strong spice and the icing is light and fluffy! Ingredients:
1 cup splenda granular |
1/3 cup buttermilk |
2 tablespoons buttermilk |
1/3 cup unsweetened applesauce |
2 tablespoons vegetable oil |
1 egg |
1 egg white |
1 tablespoon vanilla |
1 cup whole wheat flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
1 cup grated carrot |
1/2 cup walnuts |
3/4 cup shredded coconut |
1/2 cup splenda granular |
1/4 cup buttermilk |
1/4 cup butter |
1 teaspoon maple syrup |
1/4 teaspoon baking soda |
1 teaspoon vanilla |
4 ounces cream cheese, softened |
1/4 cup butter, softened |
8 ounces powdered sugar |
1 teaspoon vanilla |
Directions:
1. Combine first 5 ingredients; beat well.
2. Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
3. Add carrots, walnuts, berries and coconut; stir well.
4. Pour batter into greased and floured 8x8 baking pan.
5. Bake at 350° for 40 minutes, or until pick comes out clean.
6. Pour buttermilk glaze over warm cake; let cake cool.
7. Spread cream cheese frosting on top of cooled cake.
8. Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
9. Bring to a boil; cook 4 minutes on medium heat.
10. Remove from heat; add vanilla.
11. Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
12. Gradually add sugar, beating until light and fluffy.
13. Stir in vanilla.
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