270 calories, 9 fat grams

CAKE
		Vegetable cooking spray
2	cups	flour
1	cup	sugar
1	tsp	baking powder
1	tsp	baking soda
3/4	cup	brown sugar
3	cups	grated carrots
1		egg
3		egg whites
1/3	cup	vegetable oil
1/2	cup	buttermilk
1	tssp	vanilla extract
1	tsp	ground cinnamon

1. Preheat oven to 350 degrees. Lightly spray two 8-inch round cake pans with cooking spray; set aside.
2. Combine flour, sugar, baking powder, baking soda and brown sugar. Mix well.
3. Stir in carrots. Add egg, egg whites, oil, buttermilk, vanilla and cinnamon. Mix well on low speed of an electric mixer.
4. Pour half of the batter into each pan. Bake for 30 minutes or until cake tests done.
5. Cool in pans for 15 minutes. Turn out of cake pans and cool on a wire rack. Allow cake layers to cool completely before frosting.
6. Spread frosting between layers, on top and sides of cake. Makes 14 servings.

   FROSTING
   1/2	cup	fat-free margarine
   8	ounces	reduced-fat cream cheese
   1 1/2	cup	sifted powdered sugar
   1	tsp	vanilla extract

   1. Combine margarine and cream cheese and beat with an electric mixer until smooth.
   2. Add powdered sugar and vanilla and beat until light and fluffy. (Frosting will be thin. Add powdered sugar as needed to make frosting spreadable. Mix with an electric mixer after each addition.)