Carrot Cake with Maple-Cream Frosting

March 10, 2014

I made this carrot cake on Sunday,

1 1/2 cups all purpose, unbleached flour ( or cake flour )
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup granulated sugar
1 large egg
1 egg white
2 TBS. canola oil
8 oz. crushed pineapple packed in 100% juice, drained but reserving 1/4 cup of juice
1 cup of shredded fresh carrots ( or chopped finely in food processor)
1/4 cup golden raisins
1/4 cup chopped walnuts ( optional)
4 oz. light cream cheese ( Neufchatel ), at room temperature
1 cup powdered sugar
1 TBS. pure maple syrup

1. Preheat oven to 350 degrees F. Spray an 8 inch square baking dish or pan with cooking spray. 2. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, baking soda and salt...
See the full directions on my site

Nutritions

Calories
4181

Sodium
2745mg
114% DV

Fat
119g
184% DV

Protein
44g
89% DV

Carbs
746g
253% DV

Fiber
38g
153% DV