Carrot Cake with Maple-Cream Frosting

By naqgal90

POINTS® Value: 4
Servings: 12
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

This moist and tender carrot cake is easily mixed by hand with a wooden spoon, using only a bowl or two.

Ingredients

• 1 1/2 cup(s) cake flour, (not self-rising)
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1/8 tsp ground allspice
• 3/4 cup(s) sugar, granulated
• 2 large egg white(s)
• 1 large egg yolk(s)
• 2 Tbsp olive oil
• 8 oz canned pineapple, packed in light syrup, crushed, drained, 1/4 cup liquid reserved
• 1 cup(s) shredded carrots, (about 2 medium)
• 1/4 cup(s) raisins, dark
• 4 oz light cream cheese, (Neufchâtel)
• 1/4 cup(s) powdered sugar
• 1 Tbsp maple syrup

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick spray.


Sift the flour, baking powder, cinnamon, baking soda, salt, and allspice into a medium bowl.


Combine the granulated sugar, egg whites, egg yolk, and oil in a large bowl until blended. Add the flour mixture and stir just until blended. Stir in the pineapple and reserved liquid, carrots, and raisins. Scrape the batter into the pan.


Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Cool the cake in the pan on a rack 10 minutes. Remove the cake from the pan and cool completely on the rack.


To prepare the frosting, beat the light cream cheese, confectioners’ sugar, and maple syrup in a medium bowl until smooth. Spread on top of the cooled cake. Yields 1 /12 of cake per serving.
Notes
Be sure to use cake flour; it is lower in protein than all-purpose flour, which assures a very tender crumb. We’ve spiced up the cake with cinnamon and allspice. If nutmeg is a favorite flavor, add 1/4 teaspoon.