Light Carrot Cake

Ingredients

• 2 teaspoons baking soda 
• 0.8 cup firmly brown sugar packed
• 2.5 cups cake flour sifted
• 3 cups carrots shredded
• 8 ounce neufcha@gtel cheese 
• 8 ounce nonfat cream cheese product 
• 0.3 teaspoon cream of tartar 
• 1  egg white 
• 4  egg whites 
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 8 ounce pineapple in juice crushed canned
• 0.1 teaspoon salt 
• 0.7 cup skim milk 
• 0.5 cup sugar 
• 2.5 teaspoons vanilla extract divided
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan
• oven
• hand mixer
• candy thermometer

Directions

1. Drain pineapple, reserving 2 tablespoons juice.
2. Combine flour and next 5 ingredients.
3. Combine brown sugar, oil, and 4 egg whites; beat well.
4. Add flour mixture to brown sugar mixture alternately with milk, beginning and ending with flour mixture.
5. Mix after each addition. Stir in reserved pineapple, carrot, and 2 teaspoons vanilla.
6. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray.
7. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.
8. Let cool.
9. Beat 1 egg white and cream of tartar at high speed of an electric mixer until soft peaks form.
10. Combine 1/2 cup sugar and reserved 2 tablespoons juice in a saucepan. Bring to a boil; cook, without stirring, over medium heat 3 minutes or until candy thermometer registers 23
11. Gradually pour sugar mixture in a thin stream over beaten egg whites while beating constantly at high speed. Continue to beat at high speed 7 minutes.
12. Combine cheeses and remaining 1/2 teaspoon vanilla; beat at high speed until fluffy.
13. Add one-third of egg white mixture; beat just until blended. Fold in remaining egg white mixture.
14. Spread over cake.