- 2 cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
- 1 cup applesauce
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups shredded carrots
- 1/2 cup unsweetened coconut flakes
- 1 (8 ounce) can crushed pineapple, drained
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Mix flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center ,and add SPLENDA(R), eggs, and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, and pineapple.
- Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- In a large bowl, beat together cream cheese, half-n-half, and SPLENDA(R) until smooth. Frost cake, and sprinkle nuts over the top.