1/2 c. canola oil
1/3 c. fructose
4 egg replacers, beaten in water
1/2 c. frozen unsweetened pineapple concentrate
2 tsp. cinnamon
24 packets Equal
1 tsp. nutmeg
1/2 tsp. salt
1/2 c. chopped pecans
2 c. flour
1 tsp. baking powder
2 c. grated carrots or zucchini

Spray 2 baking pans with Pam and flour. Preheat oven to 350 degrees. Beat oil, fructose, and egg replacer until thick. Add pineapple juice and all dry ingredients. Beat well. Add vegetables and pecans. Bake in two pans, putting half of mixture in each. Bake 30-35 minutes.

FROSTING:

8 oz. nonfat cream cheese
1 (9 oz.) pkg. sugar-free vanilla pudding
1 env. sugar-free whipped cream

Mix pudding to label directions. Add 1/2 package softened cream cheese. Blend well. Place between layers of cake. Mix whipped cream to label directions. Add 1/2 package softened cream cheese. Blend well. Use for top of cake frosting.