Healthy Makeover Carrot Cake

By Moxey2009

A good-for-you bundt carrot cake. Recipe makes 20 servings. Each serving: about 210 calories, 3 g protein, 40g carbohydrate, 5 g total fat, 1 g fiber, 23 mg cholestrol, 295 mg sodium.

Ingredients

• 2 1/4 c all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking powder
• 1 tsp salt
• 2 lg eggs
• 2 lg egg whites
• 1 c granulated sugar
• 3/4 c packed dark brown sugar
• 1 can (8-8 1/4 oz) crushed pineapple, in juice
• 1/3 canola oil
• 1 Tbls vanilla
• 1 bag (10 oz) shredded carrots
• 1/2 c dark raisins
• Cream Cheese Icing
• 2 oz reduced-fat cream cheese
• 3/4 c confectioners' sugar
• 1/2 tsp low-fat milk
• 1/4 tsp vanilla

Details

Servings 20

Preparation

Step 1

Preheat oven to 350F. Grease and lightly flour bundt pan.

Combine flour, soda, cinnamon, ginger, baking powder, and salt.

In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil and vanilla. Add flour mixture; beat 1 minute. stir in carrots and raisins.

Pour batter into pan. Bake 45-50 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

Prepare icing: In bowl, stir cream cheese and 1/4 cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake.