Light Carrot Cake - cooking recipe

Ingredients

2 c. sifted cake flour
1/3 c. whole wheat flour
2 tsp. baking soda
1/8 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. pumpkin spice
1 (8 oz.) can crushed pineapple in juice (undrained)
3/4 c. packed brown sugar
3 Tbsp. vegetable oil
4 egg whites, lightly beaten
3 c. shredded carrot
2/3 c. low-fat buttermilk
2 tsp. vanilla extract
vegetable cooking spray
Cream Cheese Frosting

Preparation

Combine first 6 ingredients; set aside.
Drain pineapple, reserving 2 tablespoons juice for Cream Cheese Frosting.
Combine brown sugar and oil.
Add egg whites, beating well.
Stir in pineapple, carrot, buttermilk and vanilla.
Add flour mixture; stir well.
Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
Bake at 350\u00b0 for 30 minutes.
Let cool.
Spread Cream Cheese Frosting over cake.
Cut cake into squares.
Yield: 18 servings (181 calories per serving).