Frosted Carrot Cake

By Melzie

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/2 cup thawed frozen apple juice concentrate
• 1 egg
• 1/4 cup fat free milk
• 2 TB + 2 tsp vegetable oil
• 2 TB packed dark brown sugar
• 1 cup shredded carrots
• 1/2 cup golden raisins
• 1/2 cup light cream cheese
• 1 TB honey

Preparation

Step 1

Preheat oven to 375. Spray a 9" bundt pan with nonstick cooking spray.

In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.

In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins. Gradually add the flour mixture, stirring just until combined. Scrap the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 35 - 40 minutes. Cool completely on a rack.

Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth. Invert the cake onto serving platter; spread the frosting over top and sides.

Per 1/8 serving: 243 calories, 8 g total fat, 2 g sat fat, 34 mg chol, 263 mg sodium. 39 g carb. 2 g fiber, 5 g protein, 103 mg calcium.