Carrot Cake with Cream Cheese Frosting (made with Splenda)

Carrot Cake

Ingredients:
7/8 C. Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
2 egg whites
2 eggs
3/8 C. Splenda
3 Tbsp butter (room temperature)
1/2 C. Honey
1 Tsp Vanilla Extract
3 Tbsp Unsweetened Applesauce
3 Tbsp Canola Oil
2 C. Shredded Carrots (note, I didn't have a chopper or food processor handy so my pieces are too large)
1/3 C. Nuts (optional, I used Walnuts)

Directions:
Preheat oven to 350. Grease one large loaf pan or two small loaf pans.

Combine dry ingredients in medium bowl. Set aside. Beat Splenda, Butter, Honey, Vanilla Extract, Applesauce, and Canola Oil. Mix well. Beat egg whites in separate bowl. Beat into Splenda mixture. Add remaining eggs, one at a time. Mix in flour mixture. Stir in Carrots and Nuts. Pour into pans and bake 40-45 minutes or until knife or toothpick comes out clean. Cool completely before frosting.

Cream Cheese Frosting
Ingredients:
8 oz package reduced fat cream cheese
1/4 C. butter (room temp)
1/2 Tsp Vanilla Extract
1 drop of maple syrup
1/2 C. Splenda®
1/2 C. Powdered Sugar

Directions:
Beat ingredients in bowl. Frost cake when cool.

Carrot Cake adapted from Splenda and Cream Cheese Frosting adapted from Splenda.