Classic Carrot Cake

Step 1

Preheat oven to 325°F. Spray two 8” round cake pans with cooking spray; dust bottom and sides with flour.

Step 2

In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.

Step 3

In another bowl using an electric mixer, beat Splenda Sugar Blend, oil, and eggs on medium speed until smooth.

Step 4

Add flour mixture, beating on low speed until blended. Fold in carrots, pineapple, coconut, and walnuts.

Step 5

Pour batter into prepared pans.

Step 6

Bake for 35–40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.

Step 7

Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired.