Splendid Diabetic Carrot Cake

Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon cardamom (optional)
• 3/4 cup canola oil
• 1 cup unsweetened applesauce
• 1 1/3 cups splenda artificial sweetener
• 4 eggs
• 2 cups carrots, chopped into small pieces and fit into measuring cup to 2 cup line
• 1 tablespoon vanilla
• 1 small can crushed pineapple in juice
• 1 1/2 cups chopped pecans (or walnuts)

Directions

1. 1

   Heat oven to 350 degrees F.

2. 2

   Sift together dry ingredients.

3. 3

   Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.

4. 4

   Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.

5. 5

   Pour this mixture into dry ingredients; mix well.

6. 6

   Then add crushed pineapple (entire 8 oz can) and roasted nuts.

7. 7

   Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.

8. 8

   Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.

9. 9

   *Optional Icing (makes a small amount so you may want to double it):.

10. 10

    Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!