Carrot cake batter
2 cups all purpose flour
3/4 c gran sugar
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 (8-oz) can crushed pineapple in juice, drained
1/4 c vegetable oil
2 large eggs
2 egg whites
1 tbsp vanilla extract
3 c grated carrots
Veg cooking spray

Cream cheese frosting
1/2 (8oz) package cream cheese
2 tbsp butter, softened
1 tsp vanilla extract
3 c powdered sugar
1 to 2 tsp milk (optional)

1. Preheat oven to 350. Combine first 5 ingredients in large bowl; make well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8inch) round cake pans coated with cooking spray.
2. Bake at 350 for 22-25 min or until center comes out clean. Cool pans on a wire rack 10 min. Remove from pans to wire rack; cool completely 1 hour.

Frosting prep
Beat first 3 ingredients at medium speed with electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed until blended. Beat in 2 tsp milk for desired consistency. Place 1 layer of cake on serving plate; spread with 2/4 c frosting, and top with remaining cake layer. Spread remaining frosting over top sides of cake