Carrot Cake With Cream Cheese Icing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 1 3/4 cups all-purpose flour
• 2/3 cup whole wheat flour
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 cup firmly packed brown sugar
• 3 tablespoons vegetable oil
• 2 eggs
• 3 cups coarsely shredded carrots (about 1 pound)
• 1/2 cup raisins
• 2/3 cup fat-free buttermilk
• 2 teaspoons vanilla extract
• 8 ounces crushed pineapple, drained (1 can)
• vegetable oil cooking spray
• 2 teaspoons light butter (do not soften)
• 6 ounces neufchatel cheese (do not soften)
• 3 3/4 cups sifted powdered sugar
• 3/4 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350.
• 2 combine first 7 ingredients in a medium bowl. stir well.
• 3 combine sugar and oil in a large bowl; stir well. add eggs, one at a time. beating well with wire whisk after each addition. stir in carrots, raisin, buttermilk, vanilla, and pineapple. add flour mixture and stir well.
• 4 spoon batter into 13x9x2 inch pan coated with cooking spray. bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• 5 cool completely in pan on wire rack.
• 6 prepare icing: beat butter and cheese at high speed of an electric mixer until fluffy. gradually add sugar; beat at low speed until well blended. add vanilla and beat well.
• 7 after cake is complete cool, spread icing.