Light Carrot Cake

• 1 (8-ounce) can crushed pineapple in juice
• 2 1/2 cups sifted cake flour
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 3/4 cup firmly packed brown sugar
• 3 tablespoons vegetable oil
• 4 egg whites
• 2/3 cup skim milk
• 3 cups shredded carrot
• 2 1/2 teaspoons vanilla extract, divided
• Vegetable cooking spray
• 1 egg white
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1 (8-ounce) package Neufcha@Gtel cheese
• 1/2 (8-ounce) package nonfat cream cheese product

1. Drain pineapple, reserving 2 tablespoons juice.
2. Combine flour and next 5 ingredients. Combine brown sugar, oil, and 4 egg whites; beat well. Add flour mixture to brown sugar mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in reserved pineapple, carrot, and 2 teaspoons vanilla. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool.
3. Beat 1 egg white and cream of tartar at high speed of an electric mixer until soft peaks form.
4. Combine 1/2 cup sugar and reserved 2 tablespoons juice in a saucepan. Bring to a boil; cook, without stirring, over medium heat 3 minutes or until candy thermometer registers 238u0b0. Gradually pour sugar mixture in a thin stream over beaten egg whites while beating constantly at high speed. Continue to beat at high speed 7 minutes. Combine cheeses and remaining 1/2 teaspoon vanilla; beat at high speed until fluffy. Add one-third of egg white mixture; beat just until blended. Fold in remaining egg white mixture. Spread over cake.

pineapple, cake flour, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg, brown sugar, vegetable oil, egg whites, milk, shredded carrot, vanilla, vegetable cooking spray, egg, cream of tartar, sugar, cheese, nonfat cream cheese

Taken from www.myrecipes.com/recipe/light-carrot-cake (may not work)