Carrot Cake with Cream Cheese Icing

I made this cake recently, and it was so awesome that I'm thinking of renaming it "Obama Cake". It's even the exact same color as his handsome face.

I used Splenda and Splenda Brown Sugar Blend, as well as egg substitute, though I did use regular powdered sugar for the icing. So that helps the healthy factor, but then again, there is a good bit of butter involved. Try a product like Country Crock Light if you have it.

Cake:
9 Tbsp. butter, softened
1/3 cup Splenda brown sugar blend (or 2/3 cups brown sugar)
1/2 cup Splenda
1/2 cup egg substitute (2 eggs)
2 egg whites
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 cups low-fat buttermilk
2 cups finely shredded carrot (it's easiest to use a food processor)

Icing:
4 oz. fat-free cream cheese
1/4 cup butter, softened
2 tsp. vanilla
1/8 tsp. salt
2 3/4 cups powdered sugar


Cake:
Preheat oven to 350. Coat a 9" x 13" pan with cooking spray.

In a large bowl, mix 9 Tbsp. butter, brown sugar, and sugar at medium speed until well-blended. Add eggs and egg whites, one at a time, until pale and fluffy. Mix in vanilla.

In another bowl, mix baking soda, flour, cinnamon, and salt, and stir. Add flour mixture and buttermilk alternately to sugar mixture until completely mixed, and then add the carrot.

Pour into the pan, and bake at 350 for 30 minutes. I accidentally baked it for 45 and it was still moist, so make sure you stick a toothpick in the center to see that it's done.

Icing:
Mix cream cheese, butter, vanilla, and salt at medium speed. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat).