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Pineapple Carrot Cake




Source of Recipe


ConAgra Foods


List of Ingredients




PAM® for Baking Spray
1 can (8 ounces) crushed pineapple in juice, drained, reserving 1 tablespoon juice
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1/2 cup Egg Beaters® Egg Product
1/4 cup Wesson® Pure Vegetable Oil
1-1/4 teaspoons pumpkin pie spice, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup shredded carrot, (2 medium carrots)
1/2 cup raisins, (optional)
4 ounces light cream cheese, softened
1/3 cup powdered sugar
shredded carrot, (optional)


Recipe



Preheat oven to 350°F. Spray 9-inch round baking pan with baking spray; set aside. Combine pineapple, flours, brown sugar, Egg Beaters, oil, 1 teaspoon pumpkin pie spice, baking powder and baking soda in large bowl. Beat with electric mixer on low speed just until blended. Beat on high speed 2 minutes, scraping bowl frequently. Gently stir in carrots and the raisins, if desired. Pour into prepared pan.
Bake 25 minutes, or until wooden pick inserted in center comes out clean. Let stand 10 minutes in pan before removing; then cool completely on wire rack.
Meanwhile, beat cream cheese, powdered sugar, remaining 1/4 teaspoon pumpkin pie spice and the reserved 1 tablespoon pineapple juice with electric mixer on medium speed until well blended. Place cake on serving plate; spread with the cream cheese frosting. Garnish with additional shredded carrot, if desired.