Low-fat Carrot Cake

By Bonne1

Ingredients

• 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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 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.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake. Yield: 16 servings.