Best Ever Moist Carrot Cake!

• FOR THE CAKE:
• 1 cup Whole Wheat Pastry Flour
• 1 teaspoon Pumpkin Pie Spice, Or Apple Pie Spice
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 3/4 cups Splenda Baking Blend Or Stevia Baking Blend Or Honey
• 2 cups Carrots, Grated
• 3/4 cups Unsweetened Almond Milk, Or Skim Milk
• 4 whole Egg Whites
• 1/2 cups Pumpkin
• 1/4 cups Nuts Or Raisins
• _____
• FOR THE FROSTING:
• 8 ounces, weight Fat-free Cream Cheese
• 1/2 cups Sweetener Of Choice For Frosting
• 1 tub Light Cool Whip, 8 Ounce Tub
• Optional Garnish: Crushed Walnuts

1. 1. Begin by pre-heating oven to 350 degrees F.
2. 2. In a medium bowl, mix together the first seven (dry) ingredients.
3. 3. Grate the carrots with a traditional grater, or using a food processor/blender.
4. 4. Place the carrots in a small bowl, and mix them together with the rest of the (wet) ingredients.
5. 5. Mix the wet and dry ingredients together and add the nuts or raisins. Mix again until everything is well combined.
6. 6. Spray 2 (8-inch) round pans (or a 9x13 cake pan) with cooking spray.
7. 7. Pour batter evenly between the two pans. Bake for 20-25 minutes, or until toothpick inserted in centers comes out clean. Let cakes cool completely.
8. 8.To make the frosting, beat the cream cheese and sweetener together in a bowl with a mixer until well blended. Gently fold the Cool Whip.
9. 9. Stack cake layers on a cake plate, filling between and then frosting the top and sides with the whipped cream cheese frosting. Garnish with crushed walnuts, or pretty decorative topping if desired! Enjoy!

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Taken from tastykitchen.com/recipes/holidays/best-ever-moist-carrot-cake/ (may not work)