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