INGREDIENTS
3 cups
Carrots
1 8 ounce can
Pineapple in, juice
2
Egg whites
2
Eggs, large
2 cups
All-purpose flour
2 tsp
Baking soda
1
Carrot cake batter
1 tsp
Cinnamon, ground
1
Cream cheese frosting
3/4 cup
Granulated sugar
3 cups
Powdered sugar
1 tsp
Salt
1 1/3 tbsp
Vanilla
1
Vegetable cooking spray
1/4 cup
Vegetable oil
1/2 8 ounce package
1/3-less-fat cream cheese, less-fat
2 tbsp
Butter
1 tsp
Milk, fat-free