PAM® Baking Spray
1 can (8 oz each) crushed pineapple in juice, drained, reserving 1 tbsp 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® Original
1/4 cup Pure Wesson® Vegetable Oil
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup shredded carrots (2 med = 1 cup shredded)
1/2 cup raisins
4 ounces neufchatel cheese, reduced-fat cream cheese, softened
1/3 cup confectioners' sugar
1/4 teaspoon pumpkin pie spice
Shredded carrot, optional
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||2 g||8%|
|Vitamin C||3 mg||4%|
|Vitamin A||2611 iu||52%|
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 raisins. 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.
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