.
Ingredients:
1/2
cup all-purpose flour
1/2
cup whole wheat flour
1/2
cup packed brown sugar
1
teaspoon pumpkin pie spice
1
teaspoon baking powder
1/2
teaspoon baking soda
1
can (8 oz.) crushed pineapple in juice, drained reserve 3 tablespoons juice
for topping)
1/2
cup frozen eggbeaters®, defrosted
1/4
cup Wesson vegetable oil
1
cup shredded carrots
1/2
cup raisins (optional)
Topping:
4
oz. light cream cheese, softened
1/3
cup powdered sugar
1/4
teaspoon pumpkin pie spice
Instructions:
Heat oven to 350°F. Spray
9-inch round cake pan with nonstick, vegetable cooking spray.
Dust lightly with all-purpose
flour. Set aside.
Combine all cake ingredients
except carrots and raisins in large mixing bowl. Beat at low speed of electric
mixer just until combined.
Beat at high speed for 2
minutes, scraping bowl frequently. Fold in carrots and raisins. Pour batter
into prepared pan.
Bake for 20 to 25 minutes,
or until wooden pick inserted in center comes out clean.
Remove cake from pan. Place
on serving plate. In small mixing bowl, combine all topping ingredients
and reserved juice. Beat at medium speed of electric mixer until smooth.
Spread topping on cooled
cake. Sprinkle with additional shredded carrot, if desired.
Servings: 8
Nutrition
Facts:
Amount
Per Serving: Calories 260
Fat
90 g, Cholesterol 10 mg,
Sodium
220 mg,
Courtesy
Of:
http://www.healthychoice.com
|