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Frosted Carrot Cake




Source of Recipe


Weight Watchers Complete Cookbook


Recipe Introduction


servings 8
points 5


List of Ingredients




3/4 cup all-purpose flour
1/2 cup uncooked yellow cornmeal
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup skim milk
2 tablespoons + 2 teaspoons vegetable oil
2 tablespoons firmly packed dark brown sugar
1 cup shredded carrots
1/2 cup golden raisins
1/2 cup light cream cheese
1 tablespoon honey

Recipe



Preheat oven to 375oF. Spray a 9" Bundt pan with nonstick cooking spray. In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger; set aside. In medium bowl, beat together apple juice concentrate, egg, milk, oil and brown sugar; stir in carrots and raisins. Gradually add flour mixture, stirring just until combined. Scrape batter evenly into prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Transfer pan to rack; let cool completely. Meanwhile, to prepare frosting, in food processor or blender, combine cream cheese and honey; process until smooth. Invert cake onto serving platter; spread cream cheese mixture evenly over top and sides. Cut cake into 8 equal pieces.


PER SERVING: 243 Calories, 5 g Protein, 8 g Fat, 39 g Carbohydrate, 263 mg Sodium, 34 mg Cholesterol, 2 g Dietary Fiber