No Guilt Cake Recipe

CAKE
1 c. unbleached flour (I used whole wheat pastry flour).
.5 tsp cinnamon
.5 tsp. baking soda
.25 tsp. salt
.25 tsp. nutmeg
3 egg whites
.75 c. sugar
.5 c. fat free vanilla yogurt (I used unsweetened plain nonfat yogurt)
1.5 c. finely shredded carrots

Preheat oven to 350 degrees. Grease a 9 inch round pan.
Combine dry ingredients in a medium bowl.
In a arge bowl, beat egg whites and sugar until well combined. Add yogurt and mix. Add the dry ingredients, then the carrots, mixing well.
Spoon batter into pan and bake 30-35 minutes until a toothpick inserted in the middle of the cake comes out with just a few crumbs. Cool cake in pan.

Prepare frosting:

4.5 oz. light cream cheese
2.5 T. light butter
1.5 tsp. vanilla extract
2.5 c. powdered sugar

With an electric mixer, mixx the cream cheese and butter until creamy. Beat in the vanilla extract, followed by the powdered sugar in 1/2 cup additions. When completely combined, refrigerate for at least one hour (otherwise it will be too soft). Ice cake as desired. Refrigerate cake for 1 hour before serving.

12 Servings (with icing)
224 calories 3 g. protein 48 (!!) g. carbs 3 g. fat 1 g. fiber