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Three Layer Carrot Cake

List of Ingredients




ICING
1 cup nonfat sour cream
1/3 cup pineapple preserves
1/3 cup light brown sugar
1/4 teaspoon coconut extract
2/3 cup powdered sugar

CAKE
2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon ginger
1 cup light brown sugar
1 cup molasses
1/4 cup egg beaters® 99% egg substitute
3/4 cup nonfat buttermilk
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 8 ounce can crushed pineapple in syrup, drained
1 cup golden raisins
1 1/2 pounds carrots, shredded coarse
butter flavored cooking spray





Recipe



Preheat oven to 350º.

To make the icing, combine icing ingredients in a medium-sized bowl and mix well. Refrigerate.

Meanwhile, make the cake. Preheat the oven to 325 degrees. Spray three 8 1/2" round cake pans with cooking spray and wipe with a paper towel to absorb the excess.

In a medium-sized bowl combine flour, baking powder, baking soda, salt, and spices and mix well. In a large bowl, combine brown sugar, molasses, egg substitute, buttermilk, vanilla, coconut extract, and drained pineapple and mix well. Add raisins and carrots and stir well. Add the dry mixture to the wet mixture and mix well.

Spoon the batter into the three pans equally. Bake for 40 minutes. Let the cakes cool for 5-10 minutes before removing them from the pans. Remove from pans and cool completely.

Assemble cake by covering two layers of cake with icing. Stack these iced layers and top them with the plain layer. Spread the rest of the icing over the top and sides of cake. Refrigerate for several hours or overnight before serving.