Claudette's Notes: I made 2 cakes.. One without sugar and one with normal amount of sugar and oil. Gave a piece of each to all 13 poeple at the dinner I was serving. Marked the sugar one with a toothpick. Asked all, which one they prefered. 10 out of the 13 chose the sugarless one, so I thought I would share this with you.

Per serving - Calories 200 Protein 7 grams Fat 9 grams (saturated) Fibre 2 grams Sodium 300 milligrams

Diabetic exchange = 1 carbohydrate, 1/2 fruit, 2 fat, 1/15 piece= 4 points

Carrot Cake
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/3 cup chopped nuts
1/4 cup prune puree..(I bought baby food prune puree)
1/4 cup canola oil
1 large egg
3 large eggwhites
1 tsp vanilla
3/4 cup buttermilk
1 1/2 cups Splenda
1 cup crushed pineapple (including some juice)
3 cups shredded carrots.

• Preheat oven to 350.. Coat a bundt cake pan or a 9x12 pan with non stick spray.
• Combine flours, baking soda baking powder and chopped nuts. Stir to blend and set aside.
• In a large bowl. measure and whisk together, the prune puree, oil, vanilla,and eggs.
• Add buttermilk and Splenda.. pineapple and carrots..Whisk
• Transfer batter to prepared pan. Bake for 50 to 55 minutes if in a bundt pan..or 25 30 minutes if in a 9x12 cake pan or until toothpick inserted in centre of cake comes out clean.
• Let cake cool in pan before turning out.
• Frost with light cream cheese frosting..

Light Cream Cheese frosting
8 ounces light tub cream cheese
4 ounces non-fat cream cheese
1/4 cup Splenda
1 cuplight whipped topping

• In small mixing bowl, beat cream cheese together with electric mixer until smooth. Add Splenda and beat for 1 minute longer.
• On slow speed, beat in whipped topping and mix briefly until smooth.