1 cup packed brown sugar
1 cup slightly beaten egg whites
(about 7 or 8 egg whites)
( I use extra light tasting extra virgin olive oil)
3 cups shredded carrot
2 cups powdered sugar, sifted
2. In a large bowl, stir together flour, brown sugar, granulated sugar, cinnamon, baking powder and baking soda.
4. Spread batter into prepared pan.
Bake 25 ~ 30 minutes, or until toothpick inserted into center comes out clean.
Cool completely on wire rack.
5. In medium bowl, beat together sifted powdered sugar and cream cheese until smooth.
6. Spread frosting over carrot cake, slice into 36 bars. Serve and Enjoy ♥
Recipe from fitness magazine, June 2011