Light Carrot Cake Recipe
Ingredients
| Pineapple | 1 Can (10oz), crushed | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| 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 (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Egg whites | 4 | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Shredded carrot | 3 Cup (16 tbs) | |
| Vanilla extract | 2 1/2 Teaspoon, divided | |
| Vegetable cooking spray | ||
| Egg white | 1 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Neufchatel cheese package | 1 | |
| Cream cheese | 1/2 | |
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.
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.
Chef
