Batter—– 2 c granulated sugar
3 c flour, unbleached
2 tsps baking soda
2 tsps cinnamon
1/4 tsp salt
2 c carrots — shredded
1 c crushed pineapple — drained
2 tsps vanilla
1/4 c vegetable oil
3 egg whites — whipped
Topping—- 8 ozs fat-free cream cheese — softened
1/2 c powdered sugar
1 tsp 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, 2 teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Mixture will be thick. Pour mixture into prepared pan. Bake, for 1 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.
BETSY’S NOTE: Bake in a shallow baking pan (11×7″ maybe?) rather than a loaf pan.