Adapted from
Country Baking Cookbook
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Batter:
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2 c
granulated sugar
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3 c
unbleached flour
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2 tsps
baking soda
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2 tsps
cinnamon
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1/4 tsp
salt
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2 c
carrots, grated
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1 c
crushed pineapple, drained
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2 tsps
pure vanilla extract
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1/4 c
olive oil
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1/2 c
egg whites, slightly beaten
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Topping:
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8 ozs
fat-free cream cheese, softened
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1/2 c
powdered sugar
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2 tsps
pure 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, two teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake, for one 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.