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Contributed By: LTeifel
Sacramento Bee

This interpretation of carrot cake offers less fat than traditional carrot cakes. The pineapple adds moisture and a pleasantly fruity taste.

Ingredients

2/3 c Canola oil

2 c Sugar

2 Egg yolks

1 tsp Vanilla

1 8 oz Can crushed pineapple in natural pineapple juice

2 tsp Cinnamon

1 tsp Nutmeg

1/2 tsp Allspice

1/2 tsp Salt

1/4 tsp Cloves

1 1/2 c Shredded fresh carrots (about 2 medium sized)

2-1/2 c Flour

1-1/2 tsp Baking powder

1/2 tsp Baking soda

4 Egg whites

1/2 c Sugar

Lighter cream cheese frosting:

3 oz Butter, preferable unsalted, softened at room temperature

1 8 oz Package reduced fat cream cheese

1 tsp Vailla

3 1/2 c Powdered sugar

Preparation

Cake: Heat oven to 350 degrees. Coat a 13 x 9 x 2 inch baking pan with cooking spray and dash lightly with flour. Set aside.

In the large bowl of an electric mixer, beat the canola oil and sugar. Beat in the egg yolks, vanilla and pineapple and beat until the sugar dissolves. Beat in the cinnamon, nutmeg, allspice, salt and cloves. Beat in shredded carrots.

In a separate bowl, combine the flour, baking powder and baking soda. Set aside.

Wash the beaters of the electric mixer and dry thoroughly. Beat the egg whites until soft peaks form, then gradually beat in the sugar, and continue beating until still. (Egg whites have been beaten enough if they do not slide when the bowl is tipped.) Divide the egg whites into thirds. Fold 1/3 of the egg whites into the batter alternately with the 1/3 of the flour mixture. Continue folding until all ingredients have been added, ending with the egg whites. Pour the batter into the prepared pan. Bake in the center of the oven for 35-40 minutes, or until the top is firm and the edges of the cake pull slightly away from the sides of the pan.

Cool completely on a rack. Ice if desired with lighter cream cheese frosting.

Frosting: With an electric mixer, beat together the butter and cream cheese until very soft and fluffy. Add the vanilla and beat again. Gradually beat in powdered sugar until no lumps remain. Refrigerate 15-20 minutes if necessary before using to ice the top and sides of a 13 x 9 x 2 inch cooled cake.

Cook's Notes

Frosting nutrient info: 173 calories; 27 g carbohydates; 6.8 g fat; 143 mg sodium

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