Carrot Cake with Cream Cheese Frosting

Serving size:  1/12 of the cake  Serves: 12
118 Calories 0.9 mg Fat 0 mg Cholesterol
26.7 g Carbs 4.9 mg Protein 101.3 mg Sodium
Amount: Ingredients:
2 c. Grated peeled carrots
1/2 c. Sugar
1 (4 oz. can) Crushed pineapple with juice
1 (4 oz. jar) Carrot puree
1/2 c. Egg whites (from approx. 4 large eggs) or liquid egg substitute
2 tsp. Vanilla extract
1/4 tsp. Salt
1 1/4 c. Sifted cake flour
1 1/4 c. Oat bran
2 tsp. Baking soda
1 1/2 tsp. Cinnamon
Preheat oven to 425 degrees.  Prepare a 9-inch pie pan, nonstick or lightly sprayed with nonstick spray (Canola oil).  In a large bowl, whisk carrots, sugar, pineapple, carrot puree, egg whites, vanilla, and salt until well blended.
In another bowl, stir together flour, oat bran, baking soda, and cinnamon.  Add dry ingredients to liquid ingredients; fold in gently.
Pour batter into prepared pan.  Bake until lightly browned and firm to the touch, about 30 minutes.  Cool in pan, then unmold and frost.
 

Cream Cheese Frosting
Amount: Ingredients:
8 oz. Nonfat cream cheese, softened
1/4 c. Sugar
Beat cream cheese and sugar with a stiff whisk, a hand-held mixer, or a wooden spoon until smooth and creamy.  Spread evenly over cake surface.
From:  Everyday Cooking with Dr. Dean Ornish