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Light Carrot Cake

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Ingredients
  Canned crushed pineapple in juice 8 Ounce (1 Can)
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄8 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
  Egg whites 4
  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
  Egg white 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)
Directions

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.

Recipe Summary

Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot

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