Lowfat Carrot Cake Recipe

1 cup unsweetened applesauce

3 Tablespoons brown sugar twin

1/2 cup Sprinkle Sweet

2 eggs, well beaten, or equivalent in egg substitute

1 cup (one 8 oz can) canned carrots, drained, rinsed and diced

1/4 cup of water

1-1/2 cup cake flour

1/2 teaspoon of salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 teaspoon vanilla extract

1/4 cup chopped walnuts

1/4 cup of raisins

1 (8 oz) pkg Philadelphia fat-free cream cheese

Sugar substitute to equal 1 Tablespoon sugar

1/2 cup Cool Whip Lite

350 F. In a large bowl, combine vegetable oil, applesauce, Brown sugar Twin and all but

1 Tablespoon of sprinkle sweet. Add eggs, carrots and water. Mix just to combine. In a medium-sized bowl, combine cake flour, salt, baking powder,baking soda and cinnamon. Stir cake-flour mixture into carrot mixture. Add

1 teaspoon vanilla extract,

2 Tablespoons walnuts and raisins. Mix gently to combine. Pour batter into an

8X8" baking dish sprayed with butter flavored cooking spray. Bake

30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. In a medium bowl, stir cream cheese with a spoon until soft. Add remaining

1 Tablespoon Sprinkle Sweet, remaining

1 teaspoon Vanilla extract and Cool Whip Lite. Mix gently to combine. Spread mixture evenly over cooled cake. Sprinkle remaining

2 Tablespoons walnuts evenly over top (refrigerate leftovers).