Carrot Cake

Recipe By : Trim & Terrific American Recipes by Holly Clegg

4 Points Per Serving

2 c flour

2 tsps baking soda

2 tsps ground cinnamon

1 c light brown sugar -- packed

1 lg egg

2 lg egg whites

2/3 c lowfat buttermilk

8 ozs crushed pineapple in juice

2 c carrots -- peeled and grated

3 tbsps canola oil

2 tsps vanilla extract

Icing:

6 ozs light cream cheese -- softened

1 tbsp light margarine -- softened

1 1/2 c confectioner's sugar

1 tsp orange rind -- grated

1/2 tsp vanilla extract

Cake: Combine flour, baking soda & cinnamon. Set aside. Combine brown sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots, oil & vanilla. Beat at medium speed until well blended. Pour the batter into a greased 13 x 9 pan. Bake at 350º F for 25-35 minutes, until a pick inserted in the center comes out clean. Cook cake in the pan completely. Spread icing over cooled cake.

Icing: Combine cream cheese & margarine. Gradually add the powdered sugar, mixing until smooth. Add the orange rind & vanilla.

Serving Size : 18

Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210 mg sodium, 33.2 g carb

Notes: The original recipe used regular buttermilk. I only buy the lowfat so that's what I use in the cake.

Per serving: 187 Calories; 5g Fat (23% calories from fat); 4g Protein; 33g Carbohydrate; 16mg Cholesterol; 197mg Sodium