Classic Carrot Cake

Makes 10 servings.


⅞ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 large egg whites
¼ cup eggbeaters
⅜ cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
½ cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 ¼ cups finely shredded carrot
⅓ cup walnuts
butter flavored cooking spray

Classic Carrot Cake


1. Preheat oven to 350°F (175°C).
2. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
3. In small bowl whisk together egg whites and eggbeaters. Set aside.
4. In large bowl beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil.
5. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
6. Pour into greased 8 cup loaf pan and bake for 40 to 45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutritional Info (per serving):

Calories: 190
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 270mg
Total Carbs: 26g
Dietary Fiber: 1g
Sugars: 16g
Protein: 4g

Exchanges Per Serving: 1 Starch, ¾ Fruit, 2 Fats

Additional comments:

Cook's Note: Carrot cake can be baked in any size pan. Adjust baking time accordingly.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.