Light Carrot Cake With Cream Cheese Frosting

Here is a low-fat, low sugar twist on an old fashion favorite.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• cake

• 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

• frosting

• 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

Directions

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.