Carrot Cake w/Cream Cheese Drizzle -

Carrot Cake w/Cream Cheese Drizzle

Dessert

A moist carrot bundt cake with pineapple, raisins and a cream cheese icing.

About 20 minutes

About 45 minutes

1Preheat oven to 350°F. Spray a nonstick Bundt pan with cooking spray and dust with flour. In a medium bowl, mix together flour, baking soda, cinnamon, ginger, baking powder and salt.

2In a separate large bowl, use an electric mixer on medium to beat together eggs and egg whites. Add white and brown sugars, beat another 2 minutes.

3With mixer on low, beat in pineapple (w/juice), oil and vanilla. Beat in dry ingredients until combined. Add carrots and raisins, stir to combine. Pour into prepared pan.

4Bake 45-50 minutes, or until a toothpick comes out clean. Cool 10 minutes in pan, invert onto a wire rack to cool.
5Meanwhile, combine cream cheese and 1/4 cup sugar. Whisk in milk, vanilla and rest of sugar until combined. Drizzle over cake and serve.

Serving Size: 1/20 of cake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.