Light Carrot Cake
|Canned crushed pineapple in juice||8 Ounce (1 Can)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Vegetable oil||3 Tablespoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Shredded carrot||3 Cup (48 tbs)|
|Vanilla extract||2 1⁄2 Teaspoon, divided|
|Vegetable cooking spray||1|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Neufchatel cheese||8 Ounce (1 Package)|
|Fat free cream cheese||4 Ounce (1/2 Of A 8 Ounce Package)|
Drain pineapple, reserving 2 tablespoons juice.
Combine flour and next 5 ingredients.
Combine brown sugar, oil, and 4 egg whites; beat well.
Add flour mixture to brown sugar mixture alternately with milk.
Mix after each addition.
Stir in pineapple, carrot, and 2 teaspoons vanilla.
Pour into a 13- x 9- x 2-inch pan coated with cooking spray Bake at 350° for 30 minutes.
Beat 1 egg white and cream of tartar at high speed of an electric mixer until soft peaks form.
Combine 1/2 cup sugar and reserved juice in a saucepan.
Bring to a boil; cook, without stirring, over medium heat 3 minutes or until candy thermometer registers 238°.
Pour sugar mixture in a thin stream over egg white while beating constantly at high speed.
Continue to beat at high speed 7 minutes.
Combine cheeses and remaining 1/2 teaspoon vanilla; beat at high speed until fluffy.
Add one-third of egg white mixture; beat just until blended.
Fold in remaining egg white mixture.
Spread over cake.