Splenda Carrot Cake

By AnneS

Ingredients

• Frosting:
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 cup Splenda sugar blend for baking
• 2 3/4 cups shredded carrots
• 1 can (8 oz) crushed pineapple, well drained
• 1 cup flaked coconut
• 1/2 cup chopped walnuts
• 8 oz cream cheese
• 1/4 cup butter
• 1/2 teaspoon vanilla
• 1 drop imitation maple flavor
• 1/2 cup Splenda

Preparation

Step 1

Heat oven to 325 degrees.

Spray two 8" round cake pans with Pam; dust bottom and sides with flour. Set aside.

Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl. Set aside.

Beat eggs, vegetable oil, and Splenda sugar blend for baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter into prepared pans.

Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans, and let cool completely.

Spread with cream cheese frosting between layers, on top and sides of cake.