Cake Ingredients:

1 c. Splenda sugar blend for baking
2 c. King Arthur "white" whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 1/2 tsp. ground cloves
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. salt (optional)
1/3 c. trop50 orange juice
4 egg whites
2 whole eggs
1/2 c. cooking oil
1 c. unsweetened applesauce
3 c. grated raw carrots
1/2 c. nuts or raisins (or combo of both)

Cream Cheese Frosting Ingredients:

1 eight ounce package fat free cream cheese
4 tbsp. softened i can't believe it's not butter for baking
2 c. powdered sugar
1 c. Splenda
2 tsp. vanilla

FOR CAKE:

Preheat oven to 325°F.

In large bowl, combine Splenda, flour, baking soda, baking powder, spices, salt, and orange juice.

Blend eggs into mixture one at a time, then egg whites, then cooking oil. Fold in nuts and/or raisins, and carrots.

Pour into greased and floured Bundt pan, and bake at 325 degrees for one hour, ten minutes.

FOR FROSTING:

Soften cream cheese in microwave, 90 seconds at 50% power. Add softened I Can't Believe it's Not Butter, and cream with electric mixer on med-low speed. Add powdered sugar and Splenda 1/2 cup at a time, blending thoroughly. Refrigerate until ready to use.

Submitted by: Becca T.