Frosting:

1 small box vanilla pudding, sugar free and fat free
1 c. skim milk or 1% milk
1/2 container Cool Whip, fat free

Mix pudding mix and milk together for 2 minutes and fold in the Cool Whip. Spread on cake after the cake is completely cooled. Store in refrigerator.

Batter:

4 egg whites, lightly beaten**
2 tsp. vanilla extract
2 c. carrots, grated, packed (about 5 medium carrots)
1/2 c. golden raisins
1/3 c. chopped pecans (optional)

**1/2 c. fat free egg substitute can be used instead of egg whites. Combine flour, sugar, baking soda, and cinnamon in a medium sized bowl and stir to mix well. Stir in the pineapple, including the juice, milk, egg whites or egg substitute and vanilla. Fold in carrots, raisins, and if desired pecans. Coat a 9 x 13 inch pan with non-stick cooking spray. Spread the batter evenly in the pan and bake at 325°F for 35 minutes, or just until a wooden toothpick inserted in the center of cake comes out clean. Cool to room temperature.

Low fat - 16 servings.