Whole Wheat Sugar Free Carrot Cake

So I tried a new somewhat healthy carrot cake for Easter.  Less calories then the traditional stuff. Seemed to be a hit, so for those of you who wanted the recipe, here you go.  This recipe is for a 9x9 pan, I doubled and it fit in a 9x13 cake pan just fine...

1/2 cup Honey

1/2 Cup Splenda 

1/2 cup canola oil 

2 eggs or two egg whites and one egg if you prefer

1/2 tsp. salt

1 tsp. of cinnamon

1 cup whole wheat flour

1 Cup grated carrots

1/4 cup chopped walnuts 

3/4 tsp. baking soda

1 tsp. baking powder

1 can (8 oz.) of crushed pineapple ( UNSWEETENED) 

Mix together all wet ingredients and then all dry.  Put wet in a mixer and slowly add dry while mixing slowly.  Pour into greased pan and cook at 350 for 40 minutes or longer ( until toothpick comes out clean. ) 

Frosting

After cake cools frost cake

1 package of 1/3 less fat cream cheese 

1 (8 oz.) container of sugar free- low fat whipped topping ( cool whip) 

1/3 cup splenda 

1 tsp. vanilla 

Mix all together in mixer and frost cake!