For the cake:
1 cup (236.5 mL) Splenda® Granulated Sweetener
½ cup (118.3 mL) brown sugar
¾ cup (177.4 mL) canola oil
1 cup (236.5 mL) egg substitute
1 (15-ounce) can pumpkin puree
2 cups (473 mL) all-purpose flour
2 teaspoons (9.9 ml) baking powder
1 teaspoon (4.9 ml) baking soda
1 tablespoon (14.8 mL) ground cinnamon
¼ teaspoon (1.2 ml) ground cloves
¼ teaspoon (1.2 ml) salt
For the frosting:
1 (8-ounce) package reduced fat cream cheese, softened
¼ cup (59.1 mL) butter, softened
½ cup (118.3 mL) Splenda® Granulated Sweetener
½ cup (118.3 mL) powdered sugar
½ teaspoon (2.5 ml) vanilla extract
Few drops of imitation maple flavour, to taste
