Carrot Cake (for Diabetic)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 cups cake flour, sifted
• 1/3 cup whole wheat flour
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 (8 ounce) can crushed pineapple in juice, drained, reserve 2 tbls
• 1/2 cup brown sugar, firmly packed
• 3 tablespoons vegetable oil
• 4 egg whites
• 3 cups shredded carrots
• 2/3 cup low-fat buttermilk
• 2 teaspoons vanilla extract
• cooking spray
• 12 ounces neufchatel cheese
• 1/2 cup splenda granular
• 2 tablespoons pineapple juice
• 1/2 teaspoon grated orange rind
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350.
• 2 line bottom a 13 x 9 x 2 inch cake pan with parchment paper.
• 3 spray pan and parchment with cooking spray.
• 4 combine all dry ingredients.
• 5 mix brown sugar and oil.
• 6 add egg whites and beat at medium speed for at least a minute.
• 7 stir in pineapple, carrot, buttermilk, and 2 tsp of vanilla extract.
• 8 add flour mixture and stir well.
• 9 pour cake batter into prepared pan and spread.
• 10 bake at 350 for about 25 minutes or until knife comes out clean.
• 11 let cake cool in pan on wire rack for 10 minutes.
• 12 turn cake out on wire rack and remove parchment paper to complete cooling.
• 13 beat neufchatel cheese, splenda, 2 tbls pineapple juice, 1/2 tsp grated orange rind, and 1/2 tsp vanilla extract on medium speed until smooth.
• 14 frost cake when completely cooled.
• 15 cut into 18 squares.