Carrot Cake with Cream Cheese Frosting
3/4 cup all-purpose flour
2/3 cup whole-grain wheat flour
2 large egg white(s)
3/4 Tbsp honey
1 Tbsp fresh lemon juice
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp table salt
3 cup grated carrot(s)
1 large egg(s)
1/4 cup vegetable oil
Frosting
1/2 cup Cool Whip Free Whipped Topping
1/4 serving (8 tsp) fat-free sugar-free instant vanilla pudding & pie filling mix
4 Tbsp fat-free skim milk
4 Tbsp powdered sugar
4 Tbsp fat-free cream cheese
Heat oven to 350F. Lightly coat the bottom of an 11x7 pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray. In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely. Meanwhile, beat together frosting ingredients in a small bowl. Spread a thin layer over cooled cake and serve.
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