Carrot Cake

Ingredients:

• 1 (18oz) pkg. Carrot cake mix
• 15 oz canned pumpkin
• 2 egg whites
• 2 TB water
• 8 oz. Light cream cheese
• 1 c. Splenda
• 1 tsp. Vanilla
  

Directions:

1. Mix carrot cake mix, pumpkin, egg whites and water in large bowl & stir until well mixed.
2. Spread thick batter into cake pan sprayed with cooking spray.
3. Bake 30-40 mins at 350*.
4. For frosting, combine Splenda, cream cheese and vanilla & Spread on cooled cake.