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Recipe Summary

Yield:
16 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain pineapple, reserving 2 tablespoons juice.

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  • Combine flour and next 5 ingredients. Combine brown sugar, oil, and 4 egg whites; beat well. Add flour mixture to brown sugar mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in reserved pineapple, carrot, and 2 teaspoons vanilla. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool.

  • Beat 1 egg white and cream of tartar at high speed of an electric mixer until soft peaks form.

  • 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 238°. 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. Combine cheeses and remaining 1/2 teaspoon vanilla; beat at high speed until fluffy. Add one-third of egg white mixture; beat just until blended. Fold in remaining egg white mixture. Spread over cake.

Source

Light and Luscious

Nutrition Facts

223 calories; calories from fat 25%; fat 6.1g; saturated fat 2.6g; mono fat 0g; poly fat 0g; protein 6.5g; carbohydrates 35.3g; fiber 0g; cholesterol 13mg; iron 0mg; sodium 299mg; calcium 0mg.
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