Carrot cake with pineapple

 
                         Carrot Cake With Pineapple
 
 Recipe By     : Country Baking Cookbook
 Serving Size  : 12   Preparation Time :0:10
 Categories    : Tried                            Cakes
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Batter-----
    2      c             granulated sugar
    3      c             flour, unbleached
    2      tsps          baking soda
    2      tsps          cinnamon
      1/4  tsp           salt
    2      c             carrots -- shredded
    1      c             crushed pineapple -- drained
    2      tsps          vanilla
      1/4  c             vegetable oil
    3                    egg whites -- whipped
                         Topping----
    8      ozs           fat-free cream cheese -- softened
      1/2  c             powdered sugar
    1      tsp           vanilla extract
 
 Preheat oven to 350. Prepare a loaf pan with cooking spray and flour; set 
 aside. To prepare batter, combine granulated sugar, flour, baking soda, 
 cinnamon, salt, and carrots in a mixing bowl. In another mixing bowl, 
 combine crushed pineapple, 2 teaspoons vanilla extract, oil, and egg 
 whites. Mix dry ingredients with wet ingredients just until moistened.  
 Mixture will be thick. Pour mixture into prepared pan. Bake, for 1 hour.  
 Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and 
 remaining vanilla extract in a small mixing bowl. Blend until smooth.  
 Spread over cooled cake.
 
 BETSY'S NOTE:  Bake in a shallow baking pan (11x7" maybe?) rather than a 
 loaf pan.
 
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 Per serving: 348 Calories; 5g Fat (13% calories from fat); 7g Protein; 
 69g Carbohydrate; 3mg Cholesterol; 378mg Sodium