This is a really good lower-fat version of carrot cake. It is from a book called Dr. Cookie, which includes healthier versions of popular desserts.
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- add 1 teaspoon nutmeg
- add 1/4 cup vegetable oil
- add 1 teaspoon vanilla extract
- add 2 teaspoons baking soda
- add 2/3 cup whole-wheat flour
- add 1 3/4 cups flour
- add 2 cups powdered sugar
- add 1 1/4 cups brown sugar
- add 3/4 cup raisins
- add 2 teaspoons skim milk
- add 1 cup crushed pineapple
- add 3 cups carrots
- add 8 ounces neufchatel cheese
- add 2 large egg whites
- add 1 large egg
- add 2 teaspoons cinnamon
- add 2/3 cup buttermilk
- add 1/4 teaspoon salt
- Preheat oven to 350.
- Coat a 9X13 pan with spray and dust lightly with flour.
- Tap out the excess flour.
- Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
- Set aside.
- Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
- Add the carrots and beat for 1 minute.
- Add the buttermilk, pineapple and raisins and beat again.
- Add the flour mixture and beat until well mixed.
- Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan set on a wire rack.
- Frost, if desired, when completely cool.
- Store the cake in the pan in the refrigerator.
- To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
- Reduce the speed to medium-low and add the milk, a tsp.
- at a time until the frosting is at spreading consistency.
- Spread the frosting on the cooled, uncut cake.