Ingredients
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1 1/2 cups all-purpose flour
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1/2 cup sugar, divided
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1 packet Sweet 'n Low
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2 teaspoons baking soda
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1 1/2 teaspoons cinnamon
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1/2 cup unsweetened apple juice
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1/2 cup vegetable oil
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2 (4 ounce) jars carrot baby food
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2 large eggs, separated,at room temperature
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1 (8 ounce) package light cream cheese or 1 (8 ounce) package fat free cream cheese, softened
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2 tablespoons powdered sugar
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1 tablespoon skim milk
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1/4 teaspoon salt
Instructions
- Preheat oven to 350F.
- Spray 9x13 pan with cooking spray; set aside.
- Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
- In medium bowl, combine apple juice, oil, and egg yolks.
- Stir liquid ingredients into dry ingredients and mix well.
- In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
- Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
- Pour into prepared pan.
- Bake 30 minutes or until toothpick inserted in the middle comes out clean.
- Cool on wire rack.
- Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
- Spread over cooled cake.