Ingredients

2 egg whites, lightly beaten
1/4 Cup sugar
1 8-ounce package nonfat cream cheese
2 Cup flour
2 Teaspoon cinnamon
1 Teaspoon salt
2 Teaspoon baking soda
1/4 Cup applesauce
3 Cup shredded carrots
powdered sugar

Instructions

Blend 2 egg whites, 1/4 cup sugar and cream cheese and set aside. Combine dry ingredients; add applesauce and 6 egg whites. Fold in shredded carrots. Reserve 2 cups batter and pour the rest into a greased-and-floured or nonstick Bundt pan. Spoon cream cheese mixture over the middle of the batter, trying not to touch the inner or outer edges of the pan. Pour the remaining batter over the cream cheese mixture. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan. When cool, dust with powdered sugar.

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