Sunday, June 25, 2006


We started off with this base recipe: but made a few modifications. The Splenda and applesauce really made it delicious.

3 cups grated carrots
2 cups all-purpose flour
1.5 cups Splenda
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/3 cup vegetable oil
2/3 cup applesauce
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

1 cup confectioners' sugar
8 oz Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Grease, flour baking pans (I used a 9” x 13”).
3. Mix carrots, flour, Splenda, baking soda, baking powder, salt and cinnamon.
4. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into pan.
5. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

The result? Not too icky-sweet, moist, flavorful cake that we really liked. The pecans in the frosting were a nice touch. We'll definitely make it again.

No comments: