Sorry, it wouldn't let me be so loooooong winded in one post!
Well girls, for Soup or Salad Sunday I found my wonderful carrot cake recipe. This is sooooo yummy!

Yeah, like what we all need is some more dessert recipes.

But I think it's nice to have a couple of good cake recipes for when birthdays roll around. Sorry this is too late for Mary and 2cute, but maybe someone else can use it.
Carrot-Pineapple Cake
2 1/2 cups flour
1 1/3 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cans (8 oz. each) crushed pineapple in juice, undrained
1/4 cup skim milk
4 egg whites, lightly beaten (or 1/2 cup FF egg substitute)
2 teaspoons vanilla extract
2 cups (packed) grated carrots (about 5 medium)
1/2 cup golden raisins
1/3 cup chopped pecans (optional)
Cream Cheese Icing
8 oz. nonfat or reduced-fat cream cheese
1 cup nonfat ricotta cheese
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1. Combine the flour, sugar, baking soda, and cinnamon in a medium sized bowl and stir to mix well. Stir in the pineapple, including the juice and the milk, egg whites and vanilla extract. Fold in carrots and the pecans if desired.
2. Coat a 9x13 inch pan with non stick cooking spray. Spread the batter evenly in the pan and bake at 325 degrees for 35 minutes or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
3. To make the icing, combine all of the icing ingredients in a food processor, and process until smooth. Spread the icing over the cake and serve immediately. Refrigerate any leftovers.
Makes 16 servings. 4 WW points per serving.
Nutritional info per serving: 215 calories, 0.3g fat, 7.7g protein, 3mg cholesterol, 1.4g fiber, 268mg sodium.
Points and nutritional facts are based on using the non-fat ingredients instead of the reduced fat ingredients.
Have a wonderful Sunday, you guys. We'll talk later.
"To say something nice about themselves, this is the hardest thing in the world for people to do. They'd rather take their clothes off." - Nancy Friday