Preheat oven to 350 degrees F. Boil 1 quart of water in a saucepan over high heat. Add carrots and cook 10 to 15 minutes or until crisp tender and drain. Place in a shallow 1 1/2-quart baking dish,set aside. Combine SPLENDA Granulated,pineapple juice,and molasses in a small saucepan.
Bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in ginger and maple flavoring. Pour mixture over carrots. Sprinkle with 2 tablespoons flaked coconut and cranberries; toss gently. Bake for 40 minutes stirring after 20 minutes. Serve immediately.