Carrot Cake

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