Spiced Apple Carrot Cake.

Ingredients:

1  cups  flour

1/2 + 1/4  cups Splenda (what I used) or  granulated sugar

1 1/8  teaspoons  baking soda

1/2 + 1/4 teaspoons  baking powder

1/2+ 1/4  teaspoons  cinnamon

1/8  teaspoon  ground cloves

1/8  teaspoon  ground nutmeg

1  teaspoons  unsweetened cocoa powder

  pinch of  freshly ground black pepper

1/8  teaspoon  salt

1/2  cup  unsweetened applesauce

1/2 c egg beaters

1/2 + 1/4  cups  packed coarsely grated carrots (about 3 medium)

1/2 + 1/4  cups  packed coarsely grated tart apples, such as Granny Smith (about 2 medium)

Frosting:

4 oz fat free cream cheese

1/4 c powdered sugar

1 tsp  coconut extract

2/3 c Cool Whip, thawed

Directions:

1. Preheat oven to 350°. Grease 8 inch square pan and set aside. In a large bowl, combine flour, splenda or sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in applesauce and eggbeaters. Stir in carrots and apples.

2. Pour into pan and bake until cakes pull away from pan sides and a cake tester inserted in center comes out clean, 25 minutes. Transfer cakes to cooling rack and let cool 10 minutes. Turn out onto rack and let cool completely.

3. Beat cream cheese, cool whip,  and extract until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

4. Once cake is cool, cut in half and cut each half in half horizontally. Spread some frosting over it, then top with second layer. Generously frost top and sides of cake with remaining frosting. Cut into 8 double-layer slices.