Double Layer Carrot Cake (sugar-free)

Recipe printed from chiknpastry.com

Double Layer Carrot Cake (sugar-free)
Adapted from Splenda.com; serves as few or as many as you like

i'm certainly no sugar-free cook, but if you're into this sorta thing, this is a great launchpad. this cake doesn't taste sugar-free (unless, of course, a decadently sugar-laden carrot cake is alongside) and it's dense, but still moist. Serve at room temperature or warmed.

ingredients
Cake
4 cups all-purpose flour
1 T baking powder
1 T baking soda
1 t salt
4 t ground cinnamon
2 eggs, lightly beaten
1 c canola oil
2/3 c 2% milk
2 T pineapple juice
2 t vanilla extract
2 c SPLENDA® No Calorie Sweetener, Granulated
3 c shredded carrots (about 6 small)
1 c raisins
1/2 c chopped pecans
2 T flaked coconut

Frosting
2 (8 ounce) packages 1/3-less fat cream cheese, softened
½ c butter, softened
1 c SPLENDA® No Calorie Sweetener, Granulated
2 t vanilla extract
1 T pineapple juice 

instructions
Preheat oven to 350 F. Lightly coat 2 9-inch round cake pans with cooking spray. Set aside.

Combine flour, baking powder, baking soda, salt, and cinnamon in a large bowl, stirring until blended. Set aside.

Combine eggs, canola oil, milk, pineapple juice, vanilla, and SPLENDA® Granulated Sweetener. Add to dry ingredients, stirring just until blended. Fold in carrots, raisins, pecans and coconut. Spoon mixture into prepared pan (the mixture will appear much drier than most cakes, and you may have to 'smooth' the batter to cover the bottom of the pan since it isn't very runny).

Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack.

Meanwhile, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA®Granulated Sweetener, beating until light and fluffy. Add vanilla and pineapple juice, beating until blended.

If cake layers are rounded at the top, use a serrated knife to trim off some of the top. Frost the top of the bottom layer, then add the top layer and frost the remainder of the cake.

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