2 c. all-purpose flour
3/4 c. + 2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 c. shredded carrots
1/4 c. corn oil
4 egg whites
1 (8 oz.) can unsweetened crushed pineapple

You will also need vegetable cooking spray.

Preheat oven at 350°. Coat a (13 x 9 x 2-inch) baking pan with cooking spray. Combine dry ingredients in a large mixer bowl, stirring well. Set aside. Drain pineapple, reserving 1 tablespoon plus 2 teaspoons juice. Set pineapple and juice aside. Add carrots, oil, egg whites and pineapple to dry ingredients. Mix until moistened; beat at medium speed of an electric mixer for 2 minutes. Pour into prepared baking pan.

Bake in 325° oven for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly on wire rack. Frost with cream cheese frosting.

1 (8 oz.) pkg. light cream cheese
3/4 c. powdered sugar
1 tsp. vanilla extract
1 Tbsp. reserved pineapple juice

Beat cream cheese, powdered sugar and pineapple juice until smooth. Stir in vanilla. Spread over cake.

Yields 16 servings with 207 calories, 36 grams carbohydrates, 69% calories from carbohydrates, 21 grams sugars, 15 grams complex carbohydrates, 5 grams fat, 22.6% calories from fat and 7 mg cholesterol.