Ingredients

• 2 cups all-purpose white flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons cinnamon
• 1-1/2 cups canola oil
• 1 cup Splenda^® Sugar Blend for Baking
• 4 eggs
• 3 cups carrots, shredded
• 1/2 cup unsalted butter
• 8 ounces cream cheese
• 3/4 cup Splenda^® No Calorie Sweetener, granulated
• 1 teaspoon vanilla

Preparation

1. Preheat oven to 350^o F.
2. Grease and lightly flour a 9″ x 13″ pan.
3. Sift flour, salt, baking soda, baking powder and cinnamon together. Set aside. 
4. Combine oil and Splenda^® Sugar Blend for Baking. Add in one egg at a time, mixing after each egg is added. 
5. Gradually add dry ingredients. Mix well. 
6. Fold in shredded carrots. Pour into baking pan and bake for 55 to 60 minutes until a toothpick inserted in the middle comes out clean.
7. To make icing, combine butter and cream cheese in a mixing bowl. Beat with a mixer until light and fluffy. 
8. Gradually add Splenda^® granulated sweetener while beating. Add vanilla and mix well. 
9. Spread icing on cake after it cools well.

Helpful hints

• For a lower fat version, replace 1/2-cup canola oil with 1/2-cup unsweetened applesauce; replace eggs with 1-cup low-cholesterol egg product; use reduced-calorie cream cheese. (250 calories, 18 grams fat per serving).
• If desired, replace Splenda products with equal amounts of sugar.
• Splenda is available in four forms:  Splenda^® Sugar Blend for Baking (half Splenda^®, half sugar), Splenda^® Brown sugar Blend (half Splenda, half brown sugar),  Splenda^® granulater sweetener and Splenda® tabletop sweetener. For best results use the two types specified in this recipe.