Carrot Cake with Cream Cheese Frosting

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 (8-ounce) can crushed pineapple in juice
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large egg whites
• 1 large egg
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrot
• 1/3 cup raisins
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 2 cups sifted powdered sugar
• 2 teaspoons finely chopped pecans

Preparation

1. Preheat oven to 350°.
2. Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients.
4. Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until blended. Stir in carrot and raisins. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Remove wax paper. Cool completely on wire rack.
5. Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.
6. Place cake layer on a plate; spread top and sides with cream cheese mixture. Sprinkle top with pecans. Store cake loosely covered in refrigerator.