Christina's/Amy's Carrot Cake

Cake Batter:
1 1/2 Tbsp egg beaters
1 1/2 Tbsp FF milk
1 1/2 Tbsp no-sugar-added applesauce (sweetened w/Splenda)
1/4 tsp vanilla
1/2 tsp coconut extract
3 Tbsp enriched all-purpose flour
1 Tbsp any whey
1/4 tsp baking soda
1.5 Tbsp brown Splenda
1/4 tsp cinnamon
2 Tbsp chunky pineapple, diced
1/4 cup grated or finely-chopped carrots

Frosting:
1 1/2 oz softened FF cream cheese (microwave for 30 sec)
1/2 Tbsp FF Parkay spreadable butter
2 Tbsp Splenda
1/2 tsp vanilla

Pre-heat oven to 375 degrees. Beat together egg beaters, milk, applesauce, vanilla, and coconut extract. Add in both flours, baking soda, Splenda, and cinnamon and blend again. Grate or chop enough carrots to fill 1/4 cup. Stir together the carrots, pineapple, and then gently stir into cake batter. Pour into a small SPRAYED single-serve baking dish (I doubled the ingredients, and filled a small spring form). Bake for approx 30 min or until golden and knife comes out clean.

For frosting: cream together all ingredients until creamy and refrigerate until needed. Let cake cool a bit before frosting. Carrot cake is best served chilled.

ENTIRE RECIPE: Approx 238 cal, 0 fat, and 15.5 g protein. Counts as your entire breakfast (entree, dairy/protein, and fruit).

This is a recipe posted by Amy R. Smith.

Changes from the original recipe(s): I used brown splenda in the cake, and half the amount, since I think it is a lot sweeter, I left out the raisins and I used pinneapple chunks that I cut up in dices. -- Wow, next to the upside apple cake this is one of my all time favorites!