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Carrot Cake With Cream Cheese Icing

Yield 18 servings (serving size: one 3- x 2-inch piece)
We suggest using freshly grated carrots rather than packaged preshredded carrots for the best flavor in this cake.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup firmly packed brown sugar
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 3 cups coarsely shredded carrot (about 1 pound)
  • 1/2 cup raisins
  • 2/3 cup nonfat buttermilk
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple in juice, drained
  • Vegetable cooking spray
  • Cream Cheese Icing

Nutrition Information

  • calories 274
  • caloriesfromfat 18 %
  • fat 5.6 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.9 g
  • carbohydrate 53.3 g
  • fiber 1.6 g
  • cholesterol 33 mg
  • iron 1.3 mg
  • sodium 212 mg
  • calcium 31 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl; stir well.

  2. Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.

  3. Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

  4. Prepare Cream Cheese Icing while cake cools. Spread Cream Cheese Icing over top of cooled cake.