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Post by mandie68 on Aug 10, 2002 18:18:24 GMT -5
(courtesy of Splendid Desserts)
2 cups all-purpose flour 1 Tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups SPLENDA granular 1/4 cup chopped walnuts (optional) 2 eggs 1/4 cup vegetable oil 1 1/2 cups finely grated carrots 1/2 cup drained, unsweetened, crushed pineapple 1/2 cup unsweetened pineapple juice 1/2 cup water
Cream cheese icing: 1/2 cup cottage cheese 1/2 cup cream cheese, softened (3 oz) 2 Tablespoons margarine 1/4 cup SPLENDA granular
Preheat oven to 350 degrees. sift all the dry ingredients together, stir in the walnuts.
Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
Add the seiliquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8" or 9" square baking pan and bake approximately 25 minutes, or until a knife inseerted in the cake comes out clean. If a brownie-style carrot cake is preferred, spoon the cake batter into 2 greased 8" square baking pans. Test for doneness after 20 minutes.
Cream cheese icing: In a blender, process the cottage cheese until smooth. Add the cream cheese, margarine and splenda. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. serves 9.
this recipe doubles easily and freezes well.
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