Light Carrot Cake With Cream Cheese Frosting

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup sugar
• 34 cup Splenda sugar substitute
• 12 cup canola oil
• 12 cup applesauce
• 1 egg
• 12 cup egg substitute
• 1 teaspoon vanilla extract
• 2 cups carrots, shredded
• 1 cup flaked coconut
• 1 cup pecans, chopped
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package light cream cheese
• 1 (8 ounce) container Cool Whip Free
• 14 cup Splenda sugar substitute
• 14 cup sugar
• 12 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla.
4. Mix until smooth.
5. Stir in carrots, coconut, pecans and pineapple.
6. Pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean.
7. To make the frosting: Cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy.
8. Once the cake is cool, frost the top and serve.
9. Refrigerate the leftover cake.

flour, baking soda, baking powder, salt, ground cinnamon, sugar, splenda sugar substitute, canola oil, applesauce, egg, egg substitute, vanilla, carrots, flaked coconut, pecans, pineapple, light cream cheese, splenda sugar substitute, sugar, vanilla

Taken from www.food.com/recipe/light-carrot-cake-with-cream-cheese-frosting-476333 (may not work)