Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing

• CAKE
• all-purpose flour, sifted↗1 1⁄2 cups
• unsweetened cocoa powder↗3⁄4 cup
• baking powder↗1 1⁄2 teaspoons
• baking soda↗1 teaspoon
• cinnamon↗2 teaspoons
• nutmeg↗1⁄2 teaspoon
• ground cloves↗1⁄2 teaspoon
• walnuts, chopped and toasted↗1⁄4 cup
• shredded coconut↗1⁄4 cup
• raisins↗1⁄2 cup
• egg substitute (like Egg Beaters)3⁄4 cup
• brown sugar or 3/4 cup Splenda brown sugar blend↗3⁄4 cup
• sugar or 3/4 cup Splenda Sugar Blend for Baking↗3⁄4 cup
• (1 1/2 ounce) boxes fat-free sugar-free instant chocolate pudding mix (Jello 1.4 oz boxes)2 boxes
• cup fat free sour cream↗1
• cups carrots, grated↗3
• ICING↗
• ounces fat free cream cheese↗4
• ounces neufchatel cheese↗4
• tablespoons unsweetened cocoa powder↗2
• cups powdered sugar↗2

Step-by-step instructions

1. 1

   CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.

2. 2

   In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.

3. 3

   Add flour mixture all at once, mixing just until evenly combined.

4. 4

   Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.

5. 5

   Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.

6. 6

   Let cool.

7. 7

   TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.

8. 8

   Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.

9. 9

   Spread over the cooled cake.