Carrot Cake

By dashy_65

Ingredients

• 2 c. flour
• 2 t. cinnamon
• 1 1/2 t. baking soda
• 1/2 t. salt
• 1/2 t. ginger
• 1/2 c. firmly packed brown sugar
• 1/2 c. plain low-fat yogurt
• 1/2 c. unsweetened applesauce
• 1/4 c. vegetable oil
• 2 T. water
• 1 egg
• 1 egg white
• 1 1/2 c. finely shredded carrot
• 1/3 c. raisins
• 1/4 c. crushed pineapple in juice, drained
• 2 t. vanilla, divided
• 1/3 c. light process cream cheese product, softened
• 1 c. sifted powdered sugar

Preparation

Step 1

Combine first 5 ingds. in a bowl; stir well, and set aside. Combine sugar and next 6 ingds in a large bowl; beat well with a wire whisk. Stir in carrot, raisins, pineapple, and 1 1/2 t. vanilla. Add flour mixture; stir well.

Spoon batter into a 9" sq. baking pan coated with Pam; bake 325* for 55 mins. or until tooth pick comes out clean. Cool completely in pan on wire rack.

Combine cream cheese and remaining 1/2 t. vanilla in a bowl; beat on medium speed of mixer until well blended. Add powdered sugar, beat until smooth. Spread over top of cake.

240 cal, 6.5g fat, 1.5g fiber, 261 sodium, 41.8g carb