Carrot Cake (For Diabetic)

• 2 cups cake flour, sifted
• 13 cup whole wheat flour
• 2 teaspoons baking soda
• 18 teaspoon salt
• 1 12 teaspoons ground cinnamon
• 12 teaspoon pumpkin pie spice
• 1 (8 ounce) can crushed pineapple in juice, drained, reserve 2 tbls
• 12 cup brown sugar, firmly packed
• 3 tablespoons vegetable oil
• 4 egg whites
• 3 cups shredded carrots
• 23 cup low-fat buttermilk
• 2 teaspoons vanilla extract
• cooking spray
• 12 ounces neufchatel cheese
• 12 cup Splenda granular
• 2 tablespoons pineapple juice
• 12 teaspoon grated orange rind
• 12 teaspoon vanilla extract

1. Preheat oven to 350.
2. Line bottom a 13 x 9 x 2 inch cake pan with parchment paper.
3. Spray pan and parchment with cooking spray.
4. Combine all dry ingredients.
5. Mix brown sugar and oil.
6. Add egg whites and beat at medium speed for at least a minute.
7. Stir in pineapple, carrot, buttermilk, and 2 tsp of vanilla extract.
8. Add flour mixture and stir well.
9. Pour cake batter into prepared pan and spread.
10. Bake at 350 for about 25 minutes or until knife comes out clean.
11. Let cake cool in pan on wire rack for 10 minutes.
12. Turn cake out on wire rack and remove parchment paper to complete cooling.
13. Beat neufchatel cheese, Splenda, 2 tbls pineapple juice, 1/2 tsp grated orange rind, and 1/2 tsp vanilla extract on medium speed until smooth.
14. Frost cake when completely cooled.
15. Cut into 18 squares.

cake flour, whole wheat flour, baking soda, salt, ground cinnamon, pumpkin pie spice, pineapple, brown sugar, vegetable oil, egg whites, carrots, lowfat buttermilk, vanilla, cooking spray, cheese, splenda, pineapple juice, orange rind, vanilla

Taken from www.food.com/recipe/carrot-cake-for-diabetic-149522 (may not work)