Light Carrot Cake With Cream Cheese Frosting

“Here is a low-fat, low sugar twist on an old fashion favorite.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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