Carrot Cake with Maple Cream Frosting
- 1 1/2 cups cake flour (not self rising)
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp ground allspice
- 3/4 cup granulated sugar
- 2 egg whites
- 1 egg yolk
- 2 TB olive oil
- 1 - 8 oz can crushed pineapple, drained, 1/4 cup liquid reserved
- 1 cup shredded carrots (about 2 medium)
- 1/4 cup dark raisins
- 4 oz light cream cheese (Neufchatel)
- 1/4 cup confectioners sugar
- 1 TB maple syrup
Preheat 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 cooled cake.
Per serving ( 1/12 of cake): 202 cal, 5 g fat, 2 g sat fat, 25 mg chol, 264 mg sod, 27 g carb, 1 g fiber, 3 g protein, 56 mg calcium