Ingredients
2 cups packed brown sugar1/2 cup buttermilk2 egg whites1 egg2 tablespoons canola oil1 teaspoon vanilla extract2-1/2 cups cake flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/8 teaspoon salt3 cups grated carrots1 can (8 ounces) unsweetened crushed pineapple, drained2 ounces reduced-fat cream cheese1 cup confectioners’ sugar1/2 teaspoon lemon juice1/8 teaspoon vanilla extract
Preparation
In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
In a small bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
