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Traditional Carrot Cake

Rated as 4.38 out of 5 Stars

"Carrots have never tasted better."
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Ingredients

1 h 10 m servings 426 cals
Original recipe yields 12 servings (2 (8-inch) layers)

Directions

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  • Prep

  • Cook

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  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(R) 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.

Footnotes

  • Note
  • Serving Size: 1 slice (1/12 cake)

Nutrition Facts


Per Serving: 426 calories; 25.1 g fat; 42.3 g carbohydrates; 5.6 g protein; 62 mg cholesterol; 406 mg sodium. Full nutrition

Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is the most incredible carrot cake!! I can't eat sugar and thought this recipe was so good! I served it to people who can have sugar and they thought it was just as good as regular carrot...

Most helpful critical review

I am sorry, but I didn't care for this. Made it exactly as written, and we were all disappointed in the lack of taste.

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This is the most incredible carrot cake!! I can't eat sugar and thought this recipe was so good! I served it to people who can have sugar and they thought it was just as good as regular carrot...

Wonderful recipe after making a few changes. Batter was a little thick so I added 1/4 cup water. I also used 1 cup raisins instead of flaked coconut. Everything else I did the same and it turned...

I made this for a diabetic friend... it turned out pretty well! I couldn't find any unsweetened coconut at the store, so I ended up putting a little bit more carrots (3 cups instead of 2 3/4) an...

This carrot cake is very good. You can't even tell that the sugar is reduced and Splenda is added. I LOVE this recipe! This is definitely a keeper. I will make this one for Thanksgiving! Th...

I am sorry, but I didn't care for this. Made it exactly as written, and we were all disappointed in the lack of taste.

Que delicioso!! Me encanto!! Es facil de preparar, bien liviano al estomago, y tiene muy buen sabor. I did it for a 3 year old's birthday, and everyone loved it!! The mother of the child is a ve...

I made this cake a week ago, and it was the MOISTEST truly tasteful carrot cake I have ever had! The spices coupled with the carrots, walnuts, coconut and pineapple were a winning combination!

I make this cake once a week for my diabetic Grandmother. It is a moist, flavorful and HEALTHY cake the whole family will enjoy!I add extra cinammon and vanilla. I use with sugar-free frosting f...

Absolutely loved it!! Made it & sister hates Splenda. She couldn't tell & I didn't tell her. Was gone in 30 mins!