Low-Fat Carrot Cake

• 2 1/2 cups cake flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 2 cups light brown sugar
• 2 tablespoons Safflower oil
• 1 egg
• 2 egg whites
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 3 cups grated carrot
• 1 can (8 oz.) crushed pineapple, drained
• *Low-Fat Cream Cheese Frosting
• 1/4 cup low-fat cream cheese
• 1/4 cup fat-free cream cheese
• 2 cups powdered sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract

1. Preheat oven to 350F. Spray a 13 x 9 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.
2. 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.

cake flour, baking soda, cinnamon, allspice, nutmeg, ground cloves, light brown sugar, safflower oil, egg, egg whites, lowfat buttermilk, vanilla, grated carrot, pineapple, cream cheese frosting, lowfat cream cheese, cream cheese, powdered sugar, lemon juice, vanilla

Taken from www.epicurious.com/recipes/member/views/low-fat-carrot-cake-1275455 (may not work)