Instructions: 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.

NOTES : I tried this carrot cake over the weekend. I baked it an hour as the recipe said, took it out, cooled it and frosted it, stuck it in the frig. When I took it out, the center had fallen. As it turns out the middle was completely raw. I hadnt tested it because I thought it would be too moist for the toothpick test.

Well, it was moist all right(G)!

The flavor was wonderful and so low fat. Im guessing I should try a shallower pan rather than the loaf pan.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.