Light Carrot Cake With Cream Cheese Frosting
"Here is a low-fat, low sugar twist on an old fashion favorite."
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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.
- 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.
- To make the frosting: Cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy.
- Once the cake is cool, frost the top and serve.
- Refrigerate the leftover cake.
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