Light Carrot Cake With Cream Cheese Frosting

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup sugar
• 3/4 cup splenda sugar substitute
• 1/2 cup canola oil
• 1/2 cup applesauce
• 1 egg
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 2 cups carrots, shredded
• 1 cup flaked coconut
• 1 cup pecans, chopped
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package light cream cheese
• 1 (8 ounce) container cool whip free
• 1/4 cup splenda sugar substitute
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• 2 mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla. mix until smooth.
• 3 stir in carrots, coconut, pecans and pineapple. pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean.
• 4 to make the frosting: cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy.
• 5 once the cake is cool, frost the top and serve.
• 6 refrigerate the leftover cake.