Carrot Cake Ii

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Ingredients

CAKE:

2 3/4 cups whole grain pastry flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

4 egg whites

1 cup packed light brown sugar

1 cup (8 ounces) fat-free plain or vanilla yogurt

1/4 cup canola oil

2 cups grated carrots

1 cup canned crushed pineapple, drained

2/3 cup currants

FROSTING:

8 ounces reduced-fat cream cheese, at room temperature

1 box (16 ounces) confectioners' sugar

2 teaspoons vanilla extract

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