Ingredients
- 8 ozs fat free cream cheese softened
- 3 egg whites whipped
- 400 gr granulated sugar
- 375 gr flour
- 260 gr carrots (shredded)
- 250 gr pineapple (crushed drained)
- 100 gr powdered sugar
- 60 ml vegetable oil
- 9 gr baking soda
- 9 gr vanilla
- 5 gr cinnamon
- 4 gr vanilla extract
- 1 gr salt
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 inch maybe?) rather than a loaf pan.
