Categories: cake
Ingredients
- 1 cup all-purpose flour
- 1 cup all-purpose flour
- 1 cup wheat flour
- 1 cup wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/3 cup chopped nuts
- 1/4 teaspoon clove
- 1/3 cup chopped nuts
- 1/4 cup prune puree/baby food prunes
- 1/4 cup prune puree/baby food prunes
- 1/4 cup canola oil
- 1 large egg
- 1/4 cup canola oil
- 3 large egg whites
- 1 large egg
- 3 large egg whites
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 3/4 cup low-fat buttermilk
- 1 1/2 cups Splenda Granular
- 3/4 cup low-fat buttermilk
- 8 ounces crushed pineapple, packed in unsweetened juice
- 1 1/2 cups Splenda Granular
- 1 1/2 cups carrots, peeled and shredded
- 8 ounces crushed pineapple, packed in unsweetened juice
- Whipped Cream Cheese Frosting
- 1 1/2 cups carrots, peeled and shredded
- Whipped Cream Cheese Frosting
Directions
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Preheat oven to 350 degrees. Coat a 9 × 13-inch cake pan with nonstick cooking spray. In a medium bowl, combine flours, baking soda, baking powder, spices, and chopped nuts. Stir to blend. In a large bowl, measure prune puree, oil, vanilla, and eggs. Whisk together. Add the buttermilk and Splends. Whisk. Stir in the pineapple (including juice) and carrots. Add flour mixture. Stir to form batter. Transfer batter to prepared pan. Bake for 25-30 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool in pan on wire rack. Prepare frosting according to recipe. Frost cake and serve or refrigerate.
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Whipped Cream Cheese Frosting
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8 ounces tub-style light cream cheese
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4 ounces nonfat cream cheese
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ΒΌ cup Splenda Granular
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1 cup light whipped topping
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In a small mixing bowl, beat cream cheeses with electric mixer until smooth. Add Splenda and beat for 1 minute longer. On low speed, beat in whipped topping, beating briefly, just until smooth.