2 cups all-purpose flour
24 packets Splenda
1 tbsp. baking soda
1 tbsp. cinnamon
2 eggs, lightly beaten
1/2 cup applesauce
1/2 cup honey
4 cups shredded carrots

FROSTING:

1/2 cup light, whipped cream cheese
1 tbsp. powdered sugar
2 packets Splenda

Preheat oven to 375°F.

Lightly spray 13 x 9-inch baking pan with cooking spray. Sift together flour, Splenda, baking soda and cinnamon in large bowl. Combine eggs, honey, and carrots in another bowl. Stir carrot mix into flour mix just until moistened. Spread batter into pan.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Make frosting; Stir together cream cheese, powdered sugar, and Splenda in bowl. Frost cooled cake, cut into squares.

Calories; 185. Fat; 4 g. saturated fat; 2 g.

Submitted by: Sherry Monfils