Baking with Splenda
Not sure why this isn't on the splenda site anymore. You might want to use a low carb flour in place of the regular to make it more WLS friendly. Enjoy!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1 cup SPLENDA® Sugar Blend
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped walnuts
Directions
1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 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.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
Note: Serving Size: 1 slice (1/12 cake)
Cream Cheese Frosting:
2 (8 ounce) packages fat-free cream cheese
1/2 cup light butter, softened
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener, beating at medium speed until blended. Stir in vanilla.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1 cup SPLENDA® Sugar Blend
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped walnuts
Directions
1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 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.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
Note: Serving Size: 1 slice (1/12 cake)
Cream Cheese Frosting:
2 (8 ounce) packages fat-free cream cheese
1/2 cup light butter, softened
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener, beating at medium speed until blended. Stir in vanilla.
* Starting weight: 383 * Day of Surgery: 363 * Ticker includes weight lost pre-op *
Thanks so much! It sounds wonderful. Have you baked with any low carb flours with success?
“We must all suffer from one of two pains: the pain of discipline or the pain of regret. The difference is discipline weighs ounces, while regret weighs tons.? - Jim Rohn
"In order to succeed, your desire for success should be greater than your fear of failure." - Bill Cosby
(17 lbs lost pre-op)
Anna I am the same date as you.....................5/9/11. I would love to have your carrot cake recipe w/splenda [email protected]. Thanks pam
Most Active
Recent Topics