Light Carrot Cake

• 2 c. sifted cake flour
• 1/3 c. whole wheat flour
• 2 tsp. baking soda
• 1/8 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. pumpkin spice
• 1 (8 oz.) can crushed pineapple in juice (undrained)
• 3/4 c. packed brown sugar
• 3 Tbsp. vegetable oil
• 4 egg whites, lightly beaten
• 3 c. shredded carrot
• 2/3 c. low-fat buttermilk
• 2 tsp. vanilla extract
• vegetable cooking spray
• Cream Cheese Frosting

1. Combine first 6 ingredients; set aside.
2. Drain pineapple, reserving 2 tablespoons juice for Cream Cheese Frosting.
3. Combine brown sugar and oil.
4. Add egg whites, beating well.
5. Stir in pineapple, carrot, buttermilk and vanilla.
6. Add flour mixture; stir well.
7. Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
8. Bake at 350u0b0 for 30 minutes.
9. Let cool.
10. Spread Cream Cheese Frosting over cake.
11. Cut cake into squares.
12. Yield: 18 servings (181 calories per serving).

cake flour, whole wheat flour, baking soda, salt, ground cinnamon, pumpkin spice, pineapple, brown sugar, vegetable oil, egg whites, carrot, lowfat buttermilk, vanilla extract, vegetable cooking spray, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065059 (may not work)