SF/Low sugar carrot cake recipe, anyone?

CARROT CAKE
4 medium carrots grated

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1/2 tsp. nutmeg

2 tsp. baking soda

2 tsp. baking powder

1/2 cup canola oil

1 1/2 cups Splenda or Wheylow

3 large eggs or 3/4 cup Eggbeaters

1 tsp. vanilla

1 15.5 oz can small red beans, rinsed and drained

1 1 oz box sugar free/fat free instant vanilla pudding

6 oz fat free plain yogurt

1 cup almond meal

Process beans, oil and eggs in either a blender or food processor till smooth. Add remaining ingredients and process again till smooth.

I added pecans and organic unsweetened coconut to the final product.

Pour into a 13" x 9" glass pan sprayed with Pam.

Bake @ 350 F. 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.

When cooled, I frosted with fat free cram cream that I added a few tsp. of fat free half and half and about 1 cup Splenda and whipped up till smooth. I stored it in the fridge.

````````````````````````````````````````````````````````````
 

4 eggs

2 TBS.. vanilla extract

1 1/2 cups cooking oil

3/4 can frozen unsweetened apple juice (concentrate-thawed)

3 tsp.. cinnamon

3 cups raw grated carrots

2 tsp.. baking soda

1 cup raisins

1 tsp.. salt

1 cup nuts, chopped

2 cups all purpose flour

Beat eggs and add oil. Sift together dry ingredients. Add to egg & oil mixture. Add vanilla & juice. Stir in carrots, raisins & 1/2 cup nuts. Pour batter into greased cake pan and sprinkle 1/2 cup nuts on top. Bake in preheated oven for 325 degrees for 40 to 45 minutes.