1/2 C. slivered almonds
2 C. flour
1/2 C. toasted wheat germ
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. ground cardamom
1/2 tsp. salt
2 large eggs
1 C. Splenda
1/3 C. granulated sugar
1-1/4 C. buttermilk
3 T. extra-light olive oil
3 C. coarsely grated carrots
12 dried apricot halves, finely chopped
8 oz. reduced-fat cream cheese (Neufchatel)
1/4 C. confectioners’ sugar
1/2 tsp. vanilla extract

Preheat oven to 350�F. Grease and flour a 9- x 13-inch baking pan. Place almonds in small baking pan and toast 7 minutes or until golden brown. Leave oven on. In medium bowl, combine flour, wheat germ, baking powder, baking soda, cinnamon, cardamom, and salt. In large bowl, beat eggs, splenda and granulated sugar until light and lemon-colored. Beat in buttermilk and oil. Fold in dry ingredients. Stir in carrots, apricots, and toasted almonds. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean and cake has begun to pull away from sides of pan. Let cake cool in pan for 10 minutes before turning out onto a rack to cool completely. Meanwhile, in small bowl, beat cream cheese, confectioners’ sugar, and vanilla together. When cake is cool, frost top and sides with cream cheese frosting.

Yield: 16 servings
Calories: 213
Fat: 9g