Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees f. spray 2 - 8" round pans with cooking spray and dust bottom and sides with flour. combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. set aside. beat eggs, canola oil and splenda with a mixer until batter is smooth. add flour mixture beating at low speed until blended. fold in carrots, pineapple, walnuts and coconut. pour batter into prepared cake pans. bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. cool in pans on a wire rack 10 minutes. remove from pans, and let cool completely. sugar free cream cheese icing: blend cream cheese and butter, add splenda and vanilla. thin frosting with milk if desired.

Target recipe: grease a 20cm ring tin, line the base with paper; grease paper. sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. combine oil, eggs and sour cream and stir into flour mix. pour mixture into ring tin, bake in a moderately slow oven about 50 minutes. turn on to rack to cool. when cold spread with icing and decorate with walnut halves. cream cheese icing:- beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined. ** i don't bother icing this, good one.