LITE CARROT CAKE WITH CREAM CHEESE

Cake:

½ Cup sugar
1 Can (4 oz) crushed pineapple with juice
2 Cups grated peeled carrots
1 Jar (4 oz) carrot puree (jarred baby food with no added fat)
½ Cup egg whites (from approximately 4 large eggs) or liquid egg substitute
2 Teaspoons vanilla extract
¼ Teaspoon salt
1¼ Cups sifted cake flour
1¼ Cups oat bran
2 Teaspoons baking soda
1½ Teaspoons cinnamon

Frosting:

8 Ounces nonfat cream cheese, softened
¼ Cup sugar

Preheat oven to 425F. Prepare a 9-inch pie pan, nonstick or lightly sprayed with nonstick spray. 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 un-mold and frost. To make frosting: 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.

Serving size: 1 Slice (1/12 of cake)
Calories: 118
Fat: 0.9 g
Cholesterol: 0 mg
Carbohydrate: 26.7 g
Protein: 4.9 g
Sodium: 101.3 mg

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