Carrot Cake2 1/4 all-purpose flour
2 tsp. baking soda
2 tsp ground cinnamom
1 tsp. ground ginger
1 tsp. baking powder
1 tsp salt
2 lg eggs
2 large egg whites
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 can (8oz to 8 1/4.) crushed pinapple in juice
1/3 cup canola oil
1 Tbsp. vanilla extract
1 bag (10 oz.) shredded carrots
1/2 c dark raisins (optional)
Cream cheese icing
2 oz reduced fat cream cheese
3/4 cup confectioner's sugar
1/2 tsp. low fat milk
1/4 tsp. vanila extract
Preheat oven to 350. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour. Prepare cake: combine flour, soda, cinnamon, ginger, baking powder, and salt. In large bowl, with mixer on med. speed, beat eggs & egg whites until blended. Beat in sugars: beat 2 minutes. On low speed , blend in pineapple with juice, oil and vanila. Add flour mixture; beat 1 minute. Stir in carrots & raisens. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 min.. Invert cake onto rack; cool completely. Prepare icing; in bowl, stir ceam cheese and 1/4 cup sugar until smooth. Add milk and vanila, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake.
