Pumpkin Cake with Cream Cheese Frosting | Low Sugar Recipe

Ingredients

• For the cake:
• 1 cup Splenda® Granulated Sweetener
• ½ cup brown sugar
• ¾ cup canola oil
• 1 cup egg substitute
• 1 (425g) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• For the frosting:
• 1 (225g) package reduced fat cream cheese, softened
• ¼ cup butter, softened
• ½ cup Splenda® Granulated Sweetener
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• Few drops of imitation maple flavour, to taste