- Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 large egg, lightly beaten
- 1/2 cup canola oil
- 1/3 cup 1% low-fat milk
- 1 tablespoon pineapple juice
- 1 teaspoon vanilla extract
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 1/2 cups shredded carrots
- 1/2 cup golden raisins
- 1/4 cup chopped pecans
- 2 tablespoons flaked coconut
- Frosting
- 2 (8 ounce) packages fat-free cream cheese, softened
- 1/2 cup light butter, softened
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Lightly coat a 9- x 9-x 2- inch pan with vegetable cooking spray. Set aside.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a large bowl, stirring until blended. Set aside.
- Combine egg, canola oil, milk, pineapple juice, vanilla, and SPLENDA(R) Granulated Sweetener. Add to dry ingredients, stirring just until blended. Fold in carrots, raisins, pecans and coconut. Spoon mixture into prepared pan.
- Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack.
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA(R) Granulated Sweetener, beating until light and fluffy. Add vanilla, beating until blended.
- Frost with Cream Cheese Frosting.