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Add a photoServings: 12
Ingredients
- 2 c. granulated sugar
- 3 c. flour, unbleached
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 c. carrots shredded
- 1 c. crushed pineapple liquid removed
- 2 tsp vanilla
- 1/4 c. vegetable oil
- 3 x egg whites whipped
- 8 ounce fat-free cream cheese softened
- 1/2 c. powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat oven to 350. Prepare a loaf pan with cooking spray and flour; set aside. To prepare batter, combine granulated sugar, flour, baking soda, cinnamon, salt, and carrots in a mixing bowl. In another mixing bowl, combine crushed pineapple, 2 tsp. vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just till moistened.
- Mix will be thick. Pour mix into prepared pan. Bake, for 1 hour.
- Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl. Blend till smooth.
- Spread over cooled cake.
- NOTES : I tried this carrot cake over the weekend. I baked it an hour as the recipe said, took it out, cooled it and frosted it, stuck it in the frig. When I took it out, the center had fallen. As it turns out the middle was completely raw. I hadn't tested it because I thought it would be too moist for the toothpick test.
- Well, it was moist all right(G)!
- The flavor was wonderful and so low fat. I'm guessing I should try a shallower pan rather than the loaf pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 382 | |
| Calories from Fat 100 | 26% |
| Total Fat 11.38g | 14% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.12g | |
| Cholesterol 21mg | 7% |
| Sodium 333mg | 14% |
| Potassium 132mg | 4% |
| Total Carbs 66.14g | 18% |
| Dietary Fiber 1.7g | 6% |
| Sugars 40.62g | 27% |
| Protein 4.58g | 7% |
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