Healthier Carrot Cake

Ingredients

• Nonstick cooking spray
• 3 large egg whites
• 2/3 cup granulated sugar
• 1/3 cup unsweetened applesauce
• ¼ cup unsweetened almond milk
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 ½cups grated DOLE^® Carrots
• ½ cup finely chopped DOLE^® Tropical Gold^® Pineapple
• 1 package (8 ounces) fat-free cream cheese
• 1 ½ cups powdered sugar
• ¼ cup buttery spread

Directions

1. Preheat oven to 350°F. Spray 9-inch square baking dish with nonstick cooking spray.
2. Whisk egg whites, granulated sugar, applesauce, and almond milk in a large bowl. Whisk flour, cinnamon, and baking soda in a medium bowl; whisk into egg mixture until incorporated. Fold in carrots and pineapple; transfer to prepared dish.
3. Bake 30 minutes or until toothpick inserted in center comes out clean; cool completely on wire rack. 
4. Beat cream cheese, powdered sugar, and buttery spread in a large bowl with mixer on low speed 2 minutes or until incorporated; increase speed to high and beat 2 minutes or until light and fluffy. Makes about 1 1/2 cups.
5. Spread frosting over cake; refrigerate at least 1 hour before cutting into 16 squares.