nathan's Cutting the Calories Carrot Cake!

I developed this recipe to provide a lower calorie version of a timeless favorite! Plus each slice

of cake has about one serving of vegetables that can count toward your daily servings! Enjoy!

Ingredients - Cake

12 Servings

4	Eggs
2 cups	Pureed Zucchini
2 cups	Splenda®
3 tsp	Vanilla Extract
2 cups	Whole Wheat flour
2 tsp	Baking Soda
4 tsp	Baking Powder
½ tsp	Salt
3 tsp	Ground Cinnamon
½ tsp 3 cups	Ground Nutmeg Grated Carrots
1/2 cup	Chopped Walnuts

Directions

Preheat oven to 350°. Gently spray a 9X13 inch pan.

In a large bowl beat eggs together, zucchini, Splenda and 3 teaspoons vanilla. Mix in the flour, baking soda and powder, salt, cinnamon and nutmeg. Stir in carrots. Fold in walnuts and pour into pan.

Bake for 22-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool.

In a medium bowl combine cream cheese, Splenda and vanilla. Beat until the mixture is smooth and creamy. Stir in walnuts. Frost the cooled cake.

Ingredients - frosting

8 oz	Low-Fat Cream Cheese
1 cup	Splenda®
1 tsp	Vanilla Extract
1/2 cup	Chopped Walnuts

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