Low-Fat Carrot Cake

• 2 cups packed brown sugar
• 1/2 cup buttermilk
• 2 egg whites
• 1 egg
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 3 cups grated carrots
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 2 ounces reduced-fat cream cheese
• 1 cup confectioners' sugar
• 1/2 teaspoon lemon juice
• 1/8 teaspoon vanilla extract

1. In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
2. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

brown sugar, buttermilk, egg whites, egg, canola oil, vanilla, cake flour, baking soda, ground cinnamon, ground allspice, ground nutmeg, ground cloves, salt, carrots, pineapple, cream cheese, sugar, lemon juice, vanilla

Taken from www.tasteofhome.com/recipes/low-fat-carrot-cake/ (may not work)