California Carrot Cake with Cream Cheese Frosting

Categories: Cakes, Dessert

Ingredients

• 1 cup all-purpose flour
• 1 cup wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/3 cup chopped nuts
• 1/4 cup prune puree/baby food prunes
• 1/4 cup canola oil
• 1 large egg
• 3 large egg whites
• 1 teaspoon vanilla
• 3/4 cup low-fat buttermilk
• 1 1/2 cups Splenda Granular
• 8 ounces crushed pineapple, packed in unsweetened juice
• 1 1/2 cups carrots, peeled and shredded
• 8 ounces crushed pineapple, packed in unsweetened juice
• Whipped Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees. Coat a 9 × 13-inch cake pan with nonstick cooking spray.
2. In a medium bowl, combine flours, baking soda, baking powder, spices, and chopped nuts. Stir to blend.
3. In a large bowl, measure prune puree, oil, vanilla, and eggs. Whisk together. Add the buttermilk and Splenda. Whisk. Stir in the pineapple (including juice) and carrots. Add flour mixture. Stir to form batter. Transfer batter to prepared pan.
4. 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.

5. Whipped Cream Cheese Frosting

6. 8 ounces tub-style light cream cheese

7. 4 ounces nonfat cream cheese

8. ¼ cup Splenda Granular

9. 1 cup light whipped topping

10. 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.

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