Tropical Carrot Pineapple Cake I – Developed Version Recipe

Tropical Carrot Pineapple Cake I – Developed Version Recipe

  • 2 cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
  • 1 cup applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups shredded carrots
  • 1/2 cup unsweetened coconut flakes
  • 1 (8 ounce) can crushed pineapple, drained
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. Mix flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center ,and add SPLENDA(R), eggs, and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, and pineapple.
  3. Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  4. In a large bowl, beat together cream cheese, half-n-half, and SPLENDA(R) until smooth. Frost cake, and sprinkle nuts over the top.
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