Pineapple Carrot Cake

Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 can (8 oz.) crushed pineapple in juice, drained reserve 3 tablespoons juice for topping)
1/2 cup frozen Eggbeaters, defrosted
1/4 cup Wesson vegetable oil
1 cup shredded carrots
1/2 cup raisins (optional)

Topping:
4 oz. light cream cheese, softened
1/3 cup powdered sugar
1/4 teaspoon pumpkin pie spice

Directions:
Heat oven to 350 degrees. Spray 9-inch round cake pan with nonstick, vegetable cooking spray.

Dust lightly with all-purpose flour. Set aside.

Combine all cake ingredients except carrots and raisins in large mixing bowl. Beat at low speed of electric mixer just until combined.

Beat at high speed for 2 minutes, scraping bowl frequently. Fold in carrots and raisins. Pour batter into prepared pan.

Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.

Remove cake from pan. Place on serving plate. In small mixing bowl, combine all topping ingredients and reserved juice. Beat at medium speed of electric mixer until smooth.

Spread topping on cooled cake. Sprinkle with additional shredded carrot, if desired.

Servings: 8

Nutrition information per serving:
Calories: 240
Cholesterol: 10g
Protein: 1g
Fat: 9g
Sodium: 220mg