Low Fat Low Sugar Carrot Cake - cooking recipe

Ingredients

1 1/2 cups wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg or 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons vanilla
2/3 cup Splenda sugar substitute
1/2 cup brown sugar
1 cup fat free egg substitute or 1 cup egg white
1 cup low-fat buttermilk
1 (8 ounce) can unsweetened crushed canned pineapple
2 cups shredded carrots
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)
1/4 cup shredded coconut (optional)

Preparation

Preheat oven to 350*.
Combined Flour, Germ, Soda, Powder, Cinnamon, and salt. Set aside.
Next combine Sugars, Egg substitutes, Vanilla and Buttermilk.
Gradually add the dry ingredients to the wet ingredients until thoroughly combined.
Next add the Pineapples(do not drain), Carrots,Raisens, Coconut, and Crushed Pecans.
Pour batter into a 9x13 Cake pan or a Bundt pan that has been sprayed with a nonstick spray.
Bake 35-45 minutes depending on your oven or until a toothpick inserted comes out clean.
Let cake cool before frosting. I frost this cake with a Low Sugar Low Fat Cream Cheese Frosting or you can just sprinkle with a dusting of powdered Sugar.