Carrot Cake

Ingredients

Cake

• 1 1/2 cups all-purpose flour
• 2 large eggs, separated, at room temperature
• 2 small jars (2.5 oz) baby-food pureed carrots
• 1/2 cup vegetable oil
• 1/2 cup unsweetened apple juice
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 tablespoon Sweet 'N Low®
• 1/2 cup granulated sugar, divided

Frosting

• 2 teaspoons vanilla extract
• 1 tablespoon skim milk
• 2 tablespoons confectioner's sugar
• 1 package (8 ounces) reduced-calorie cream cheese, softened
• 3/4 teaspoons Sweet 'N Low®

Preparation

Cake

Preheat oven to 350ºF. Spray 9 x 13-inch baking pan with nonstick cooking spray; set aside. Into large bowl, sift together flour, 1/4 cup plus 2 tablespoons granulated sugar, 1 tablespoon Sweet 'N Low, baking soda, cinnamon and salt. In medium-size bowl, combine apple juice, oil, carrots and egg yolks. Stir liquid ingredients into dry ingredients and mix well.

In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, continuing to beat until stiff; fold into batter. Pour into prepared pan. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.

Frosting

In medium-size bowl with electric mixer at medium speed, beat cream cheese gradually adding confectioners' sugar, milk, vanilla and 3/4 teaspoon Sweet 'N Low, until smooth and fluffy. Spread over cooled cake.