Fat-Free Carrot Cake

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. -----