Carrot Cake With Cream Cheese Frosting

• For the Cake:
• 4 eggs worth of Egg Beaters
• 2 cups Splenda
• 1 cup applesauce and 1/2 c. fat-free yogurt
• 2 cups Whole Wheat pastry flour
• 2 tsp. baking soda
• 1 tsp. salt (optional)
• 1 T. cinnamon
• 3 jars baby food carrots (the small jars)
• For the Frosting:
• 1-8 oz package Fat free cream cheese
• 1/4 cup Splenda (more or less according to personal taste)

1. For the cake:
2. Preheat oven to 350 degrees. Spray a cake pan (a jelly roll pan may also be used) with non-stick cooking spray. Mix everything together with electric mixer and pour into pan. Bake about 35 minutes. Frost when completely cool.
3. For thr frosting:
4. Beat cream cheese and sugar with a stiff whisk, a hand-held mixer, or a wooden spoon until smooth and creamy. Spread evenly over cake surface.

eggs, splenda, yogurt, whole wheat pastry flour, baking soda, salt, cinnamon, carrots, cream cheese, splenda

Taken from www.epicurious.com/recipes/member/views/carrot-cake-with-cream-cheese-frosting-1221128 (may not work)