Monday, March 10, 2008

Easter means Carrot Cake???

. . . and, we should celebrate Easter all month, right????
Lastweek I made Carrot Cake... my FAVORITE CAKE and had to give all
but 2 slices away (against Scott's wishes) so I can wear a bathing suit in Florida next week. I do have to say, I could have eaten it all... SO YUMMY!!!

Carrot Cake- a variation of a Cooking Light Recipe!
1 cup pineapple crushed and juice
5 cups shredded carrot (about 1 pound)
1/2 cup walnut
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup golden raisins
Cooking spray

1 cup sifted powdered sugar
chilled 1 (8-ounce) block 1/3-less-fat cream cheese chilled
1/2 cup crushed pineapple
Preheat oven to 350°.
Combine carrot, pineapple and granulated sugar in a bowl.
Beat the brown sugar and butter with a mixer at medium speed until well-blended (about 2 minutes). Add applesauce, 1 teaspoon vanilla; beat until well-blended (about 2 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition (batter will have a slightly curdled look).

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool completely on a wire rack.

To prepare the frosting, beat the powdered sugar, pineapple and cheese with a mixer at low speed just until well-blended (do not overbeat). Spread the frosting over the cake; cover and chill 1 hour.

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