{"id":14652,"date":"2014-04-15T15:09:28","date_gmt":"2014-04-15T19:09:28","guid":{"rendered":"http:\/\/caloriecontrol.org\/traditional-carrot-cake\/"},"modified":"2017-04-03T17:40:04","modified_gmt":"2017-04-03T21:40:04","slug":"traditional-carrot-cake","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/traditional-carrot-cake\/","title":{"rendered":"Traditional Carrot Cake"},"content":{"rendered":"
<\/div>\n

Makes 12 Servings<\/strong><\/p>\n

Ingredients<\/h2>\n

2 cups all-purpose flour
\n1 1\/2 teaspoons baking powder
\n1 teaspoon baking soda
\n1 teaspoon salt
\n2 1\/2 teaspoons ground cinnamon
\n4 large eggs
\n1 cup vegetable oil
\n1 cup SPLENDA® Sugar Blend
\n2 3\/4 cups shredded carrots
\n1 (8 ounce) can crushed pineapple, well drained
\n1 cup flaked coconut
\n1\/2 cup chopped walnuts<\/p>\n

Directions<\/h2>\n

Preheat oven to 325 degrees F.<\/p>\n

Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.<\/p>\n

Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.<\/p>\n

Beat eggs, vegetable oil, and SPLENDA® Sugar Blend 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.<\/p>\n

Pour batter into prepared cake pans.<\/p>\n

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.<\/p>\n

While the cake is cooling prepare the Cream Cheese Frosting<\/a>. Spread frosting between layers and on top and sides of cake, if desired.<\/p>\n

Nutritional Information<\/span><\/h2>\n

Calories: 430
\nTotal Fat: 25g
\nCholesterol: 70mg
\nSodium: 380mg
\nTotal Carbs: 42g
\nDietary Fiber: 3g
\nSugars: 23g
\nProtein: 6g<\/p>\n

 <\/p>\n

Recipe courtesy of Splenda.com<\/a>.<\/h6>\n

The post Traditional Carrot Cake<\/a> appeared first on Sucralose<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Makes 12 Servings Ingredients 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 […]<\/p>\n","protected":false},"author":1,"featured_media":14653,"comment_status":"close","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,5,86],"tags":[],"class_list":["post-14652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-recipes","category-sucralose"],"yoast_head":"\nTraditional Carrot Cake - Calorie Control Council<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caloriecontrol.org\/traditional-carrot-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traditional Carrot Cake - 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