Simply Carrot Carrot Cake

This is an adapted carrot cake recipe that I changed to fit my tastes (it doesn't have nuts, coconut, or pineapple, but you can add them if you wish). The cream cheese frosting on this is to die for!

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1  cup  oil
• 3  eggs
• 1 1⁄2 cups Splenda sugar substitute
• 2  cups carrots, grated
• 2  cups flour
• 2  teaspoons cinnamon
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1 (4 ounce) package fat free cream cheese
• 1⁄2 cup  fat-free margarine
• 2  cups powdered sugar

Directions

1. Heat the oven to 350°F.
2. Beat together the oil, eggs, and sugar.
3. Add the carrots and mix in the flour, cinnamon, soda, and salt.
4. Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. (If you are using a glass pan, bake at 325°F.).
5. To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar. (add a little bit of skim milk if needed to spread easier, but you shouldn't really need it).
6. Frost the cake when it has cooled and enjoy!