Healthy Carrot Cake

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 350

2. 2

   Coat a 9x13 pan with spray and dust lightly with flour

3. 3

   Tap out the excess flour

4. 4

   Whisk the flours with the baking soda , cinnamon , nutmeg and salt

5. 5

   Set aside until needed.

6. 6

   Beat the egg , egg whites , brown sugar and oil with an electric mixer until smooth

7. 7

   Add the carrots and beat for 1 minute

8. 8

   Add the buttermilk , pineapple and raisins and beat again

9. 9

   Add the flour mixture and beat until well mixed

10. 10

    Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean

11. 11

    Cool the cake in the pan set on a wire rack

12. 12

    Frost , if desired , when completely cool

13. 13

    Store the cake in the pan in the refrigerator

14. 14

    To make the frosting , beat cream cheese , sugar and vanilla with an elecric mixer set at medium-high speed until smooth

15. 15

    Reduce the speed to medium-low and add the milk , a tsp

16. 16

    At a time until the frosting is at spreading consistency

17. 17

    Spread the frosting on the cooled , uncut cake