California Carrot Cake with Cream Cheese Frosting

By á-5552

Yield: 15 servings
Per Serving: Calories 200; Total Fat 9 g; Saturated Fat 3 g; Sodium 300 mg; Carbohydrate 24 g; Fiber 3 g; Sugars 6 g; Protein 3 g.

Ingredients

• Cake:
• 1 cup all-purpose flour
• 1 cup wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/3 cup chopped nuts
• 1/4 cup prune puree (Sunsweet Lighter Bake or baby food prunes)
• 1/4 cup canola oil
• 1 large egg
• 3 large egg whites
• 1 teaspoon vanilla
• 3/4 cup buttermilk
• 1-1/2 cups Splenda Granular
• 8 ounces crushed pineapple, packed in unsweetened juice
• 1 1/2 cups peeled and shredded carrots
• Frosting:
• 8 ounces light tub cream cheese
• 4 ounces non-fat cream cheese
• 1/4 cup Splenda
• 1-cup lite Cool Whip

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9x13 inch-cake pan with nonstick cooking spray. In a medium bowl combine the flours, baking soda, baking powder and spices and chopped nuts. Stir to blend. In a large bowl, measure the prune puree, oil, vanilla and eggs. Whisk together. Add the buttermilk and splenda. Whisk. Stir in the pineapple (including juice) and carrots. Add the flour mixture. Stir to form batter. Transfer the batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan. Frost with Light Cream Cheese Frosting:

In a small mixing bowl beat the cream cheeses together with an electric mixer until smooth. Add the splenda and beat for one minute longer. On slow speed beat in the cool whip and mix frosting briefly until smooth.