Low Fat Carrot Cake With Orange Cream Cheese Frosting

• 1-1/2 cup All-purpose Flour
• 2/3 cups Whole Wheat Flour
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 teaspoons Cinnamon
• 1 cup Packed Brown Sugar
• 2 cups Grated Carrots (I Buy The Matchstick Carrots Because I Like Shortcuts)
• 1/3 cups Golden Raisins
• 1 whole Egg
• 1 whole Egg White
• 3/4 cups Nonfat Buttermilk
• 1 can (8 Oz. Can) Crushed Pineapple In Juice, Drained
• 3 Tablespoons Unsweetened Applesauce
• 2 teaspoons Vanilla
• _____
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1 cup Powdered Sugar, Sifted
• 2 teaspoons Vanilla
• 1 teaspoon Grated Orange Zest (Usually The Zest From A Whole Small Orange)

1. Combine the first 8 ingredients (the dry ingredients: flour through raisins); set aside. Combine the wet ingredients (egg, egg white, buttermilk, pineapple, applesauce, and vanilla) in a large bowl. (I mix this by hand with a wooden spoon, no need to get the mixer out for such a small job).
2. Gradually add the dry ingredients, stirring til well blended. Pour into a 13x9 inch pan coated with cooking spray (or into a cupcake pan, or smaller cake pans, greased with cooking spray). Bake at 350F for 30-35 minutes (or until a wooden pick inserted comes out clean). Cool completely on a wire rack. Spread with orange cream cheese frosting. Cover and chill. Keep refrigerated.
3. To make the frosting, beat the cream cheese till creamy. Gradually add in the powdered sugar, beating till blended. Stir in vanilla and orange zest.
4. Note: if you like a lot of frosting and/or are making a layered cake, I would recommend doubling the frosting so you have enough.

allpurpose, whole wheat flour, baking soda, ubc, cinnamon, brown sugar, carrots, golden raisins, egg, egg white, buttermilk, pineapple, unsweetened applesauce, vanilla, frosting, weight cream cheese, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/low-fat-carrot-cake-with-orange-cream-cheese-frosting/ (may not work)