Fat-Free Carrot Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Fat-Free Carrot Cake
Categories: Desserts, Cakes, Fat-free
Yield: 12 servings

BETTE LELAND (CGVH43B)
1 1/2 c Unbleached flour
1/2 c Wheat germ
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1/4 ts Salt
1 c Brown sugar
1 c Fat-free egg substitute
8 oz Non-fat plain yogurt
2 ts Vanilla
8 oz Can pineapple tidbits in
-natural juice; drain
1 c Raisins
2 c Carrots; shred
4 oz Light cream cheese; or
-neufchatel; soft
2 1/2 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
2 ts Lemon juice

Preheat oven to 350. Thoroughly coat a 9x13 baking pan
with non-stick cooking spray. Set aside. In bowl,
combine flour, wheat germ, baking soda, baking powder,
cinnamon and salt. Stir to blend and set aside. In
large mixing bowl, combine brown sugar, egg
substitute, yogurt and vanilla. with electric mixer,
beat on med. speed until sugar disolves. With the
mixer on low speed, gradually add the flour mixture,
beating only until all the flour is moistened. Scrape
down the sides of the bowl with spatula. Fold in
pineapple, raisins and carrots. Pour batter into
prepared pan and smooth surface. Bake 30-40 min. Allow
to cool completely. Spread top lightly with LIGHT
CREAM CHEESE FROSTING-With electric mixer, beat cream
cheese until soft. Gradually add the sugar and beat
until fluffy. Add the vanilla and almond extracts and
lemon juice and continue beating until smooth and
fluffy.

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