Carrot Cake with Splenda
Total Calories per Serving:
170
Fat Calories per Serving:
58
Percent Fat Calories per Serving:
34.12%
Portion -
1/12 of cake
Recipe serves twelve
Ingredients
2 cups of unbleached all-purpose pre-sifted flour
1 ½ cup of Splenda no calorie sweetner
2 lg. eggs
½ stick of unsalted butter, softened
1 cup of grated carrots (grated on large end of grater)
¼ cup of raisins
¼ cup of chopped walnuts
1 ½ cup of reduced fat, 1 ½ % milk fat, buttermilk
2 tsp of baking soda
1 tsp of baking powder
2 tsp of cinnamon
2 tsp pure vanilla extract
½ tbl confectioners’ sugar
Directions
Preheat oven to 350 degrees. Grease and flour a 8.5" to 9" loaf pan.
Add flour, baking soda, and baking powder in a bowl. Do not stir ingredients. Flip and toss ingredients in bowl to mix them.
In a separate bow, mix together the butter, Splenda and egg. Mix until thoroughly blended. Slowly stir in the flour mixture, alternating with the buttermilk. Stir in the vanilla extract.
Stir batter thoroughly. Stir in carrots, walnuts and raisins. Pour batter into dish. Let batter settle in the dish for a few minutes before placing in the oven. Bake for 35 to 40 minutes. Cool and dust with confectioners’ sugar. Cut into 12 slices.
| Nutrition Data |
| Serving Size |
1/12 of cake |
| Total Calories |
170 |
| Calories from Fat |
58 |
| % Daily Value |
| Total Fat Grams |
7 |
10.51% |
| Saturated Fat Grams |
2.4375 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
0 | |
| Monounsaturated Fat Grams |
0 | |
| Cholesterol MG |
47.70833334 | |
| Sodium MG |
61 | |
| Total Carbs |
31 |
10.33% |
| Fiber Grams |
0.583333333 | |
| Sugar Grams |
7 | |
| Protein Grams |
2.916666668 |
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