Cashew Carrot Ginger Cake

1/2 pkg of carrot cashew ginger soup

1/4 cup of brown sugar

3/4 cup of splenda

1 egg

1/3 cup of oil

1 tsp vanilla

1 tblsp baking powder

1/8 tsp salt

1 tsp ea of cinnamon, allspice, nutmeg

2 cups of all purpose flour

1 cup walnuts

1 10x 13 inch baking pan greased

Icing

1 8oz pkg cream cheese

1/2 cup splenda

1 tsp vanilla

Pour soup into a bowl add eggs, oil, salt, brown sugar, splenda, vanilla, baking powder and spices . Mix well, then add the flour by 1/2 cup increments when this is well mixed add the walnuts and stir once more. Pour into greased baking pan and bake at 350 degreese for  half of an hour. When done let sit for another half of an hour and ice with cream cheese icing.