Carrot Pineapple Cake With Vanilla Topping

Cliff loves carrot cake, and this one got his attention so fast, even I was surprised. He praised the blend of the spice cake and creamy topping, then showed he meant what he said by asking to have it again the next day.
Serves 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple pie spice
1/2 cup Splenda*
2 tablespoons vegetable oil
2 eggs or equivalent in egg substitute
1 1/2 teaspoons vanilla extract*
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved*
1/4 cup Yoplait plain fat-free yogurt
1 cup finely shredded carrots
1/4 cup raisins
1 (8-ounce) package Philadelphia fat-free cream cheese
1/4 cup Cool Whip Lite

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine flour, baking powder, baking dosa, apple pie spice, and 6 tablespoons Splenda. In a small bowl, combine oil, eggs, 1 teaspoon vanilla extract, 1/4 cup reserved pineapple juice, pineapple and yogurt. Mix well using a wire whisk. Add flour mixture. Stir just to combine. Add carrots and raisins. Mix gently to combine. Pour into baking dish. Bake 20 to 25 minutes. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add 2 tablespoons reserved pineapple juice, remaining 1/2 teaspoons vanilla extract, remaining 2 tablespoons Splenda, and Cool Whip Lite. Mix well to combine. Spread cream cheese mixture evenly over cooled cake. Cut into 8 servings.

Each serving equals:
HE: 1 Bread, 3/4 Fat, 3/4 Protein (limited),
1/2 Fruit, 1/4 Vegetable, 1/4 Slider
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205 Calories, 5gm Fat, 9gm Protein, 31gm Carbohydrate,
418mg Sodium, 2gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fat, 1/2 Fruit

"Cooking Healthy With a Man in Mind, pg. 266"

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