Nevella Recipes

Carrot Cake

Serving Size: 16
Preparation Time: 1:30

  • 1/2 cup Vegetable Oil
  • 1 1/2 cups Water
  • 3 cups Nevella® Granular No Calorie Sweetener
  • 5 ea Egg
  • 2 2/3 cups Carrots -- Grated
  • 1 1/3 cups Walnuts -- Chopped
  • 1 1/3 cups Pineapple -- Crushed Drained
  • 1/3 cup Raisins
  • 3 1/2 cups Flour
  • 1 1/3 tablespoon Baking Powder
  • 1 1/3 tablespoon Baking Soda
  • 2 2/3 tablespoon Ground Cinnamon
  • 1 teaspoon Salt
  • 6 ounce Cream Cheese -- Softened Low Fat
  • 2 tablespoon Butter -- Softened Lite Unsalted
  • 2 tablespoon Vegetable Shortening
  • 1 1/4 cups Nevella® Granular No Calorie Sweetener
  • 1/4 cup Cornstarch
  • 2 teaspoon Vanilla
  • 4 teaspoon Water -- As Needed
  • 1 cup Walnuts -- Chopped

Batter:
  1. Preheat oven to 350 degrees F.
  2. Grease 2-9 inch cake pans.
  3. Mix all dry ingredients together.
  4. Add wet ingredients and incorporate well with the dry ingredients.
  5. Divide batter between two baking pans.
  6. Bake for 35 - 40 minutes or until a toothpick comes out clean.

Frosting:
  1. Beat together cream cheese, butter and shortening until very smooth.
  2. Add dry ingredients and blend until smooth.

Preparation:
  1. Remove cooled cakes from pans.
  2. Frost each layer and the top leaving sides unfrosted.
  3. Sprinkle top with Chopped walnuts.

Per Serving: 389 Cal (52% from Fat, 8% from Protein, 40% from Carb); 8 g Protein; 25 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 43 g Carb; 4 g Fiber; 6 g Sugar; 128 mg Calcium; 3 mg Iron; 652 mg Sodium; 72 mg Cholesterol

NOTES: Variations and/or substitutions are not guaranteed to produce the same delicious results.

©2008 Heartland Sweeteners, LLC.