Carrot Layer Cake - Healthier Carrot Cake - Sugar Free - White Flour Free

Carrot Cake lovers will go nuts over this recipe. You can achieve the same great flavor without all the extra calories in this fabulous and flavorful cake. The cream cheese frosting is really what makes this cake so delectable. Make an occasion special... bake a cake!

If you opt for the full fat and full calorie version of this amazing recipe then simply substitute white sugar in place of the Splenda, unsalted butter in place of the margarine, white enriched flour in place of the whole wheat flour, and white confectioners (10x) sugar in place of the Splenda in the frosting.

If you're making a brunch for a large group or a party for children you can make this recipe into cupcakes for easier serving and cleanup. The baking time decreased to 30-35 minutes in this case.

Ingredients...

• 1 Cup Splenda (sugar substitute)
• 1 Cup Canola Oil
• 1 Teaspoon Salt
• 1 1/2 Teaspoons Baking Soda
• 1 1/2 Teaspoons Baking Powder
• 1 1/2 Teaspoons Cinnamon
• 1 1/3 Cups Whole Wheat Flour (or try half whole wheat & half soy flour)
• 2 Cups grated Carrots
• 1/2 Cup chopped Walnuts
• 3 Eggs
• Optional: 1/2 cup Golden Raisins

Here's how you do it...

1. Mix the oil and Splenda until smooth.
2. Add the eggs, one at a time.
3. In a separate bowl, first sift the dry ingredients together and then add to the above. That is the salt, baking soda, baking powder, cinnamon, & flour.
4. Add the carrots, nuts, and optional raisins.
5. Divide into two 8 inch round layer pans (sprayed and lightly floured)
6. Bake at 350F for 40 to 45 minutes until a toothpick stuck into the middle comes out clean.

Remove cakes from baking pans and completely cool on a rack. Trying to frost a warm cake is a slippery endeavor.

Frosting...
Ingredients...

• 4 ounces cream cheese (you can use light cream cheese) Room temperature to soften.
• 1/4 Cup margarine (use a healthy version)
• 2 Cups Splenda (sugar substitute)
• 1 teaspoon pure Vanilla or lemon extract

Here's how you do it...

1. Mix the cream cheese and margarine until smooth.
2. Slowly add the Splenda.
3. Add the vanilla or lemon extract.

Spread the frosting between and on the cooled stacked layers of cake. Hint: If you have a thin plastic cutting board you can do the frosting of the cake on that surface and then transfer to a serving plate.

Sprinkle with additional chopped walnuts.

Refrigerate prior to serving to firm up the frosting.

Store left overs in the refrigerator.