Delicious Low-Fat Carrot Cake with Cream Cheese Frosting
rec.food.recipes/Jaime Golden (2002)

Carrot Cake:
2 1/2 cup cake flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 cup light brown sugar
2 Tbsp. Safflower oil
1 egg and 2 egg whites
1/2 cup low-fat buttermilk
1 tsp. vanilla extract
3 cup grated carrot
1 can (8 oz.) crushed pineapple, drained

Low-Fat Cream Cheese Frosting:
1/4 cup low-fat cream cheese, softened
1/4 cup fat-free cream cheese, softened
2 cup powdered sugar
1 tsp. lemon juice
1/4 tsp. vanilla extract

Carrot Cake
Preheat oven to 350F. Spray a 13x9 glass baking dish with cooking spray.

Combine cake flour, baking soda and spices in a bowl, then stir until mixed well.

In another bowl, beat egg and egg whites together with sugar and oil until light and fluffy. Stir in buttermilk and vanilla. Gradually add flour mixture to liquid mixture, mix on low speed or by hand. Add carrots and pineapple into batter.

Pour batter into baking dish and bake 35-40 minutes or until toothpick inserted into cake comes out clean. Cool cake in pan or on wire rack for 15-30 minutes or until pan is cool to the touch. Allow cake to cool completely before spreading the frosting on the cake.

Low-Fat Cream Cheese Frosting
Beat both low-fat and fat-free cream cheese with powdered sugar, lemon juice and vanilla until smooth. It is important to note that cream cheese must be room-temperature. You may need to add more powdered sugar if consistency of frosting is too thin. Cover and set aside until cake is cooled. Spread evenly on cake.

Serving Size: 1 slice
275 Calories; 3 g Fat; 4g Protein; 60g Carbohydrate; 16 mg Cholesterol

Serving Suggestion: Top cake with golden raisins, pecans and grated carrots!