Ingredients
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1 3/4 cups flour
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2/3 cup whole wheat flour
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1 teaspoon nutmeg
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1/4 teaspoon salt
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2 large egg whites
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1 1/4 cups brown sugar, packed
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1/4 cup vegetable oil
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3 cups carrots, shredded
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2/3 cup buttermilk
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1 cup crushed pineapple, drained
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3/4 cup raisins
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8 ounces neufchatel cheese
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1 large egg
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2 cups powdered sugar
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1 teaspoon vanilla extract
Instructions
- Preheat oven to 350.
- Coat a 9X13 pan with spray and dust lightly with flour.
- Tap out the excess flour.
- Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
- Set aside.
- Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
- Add the carrots and beat for 1 minute.
- Add the buttermilk, pineapple and raisins and beat again.
- Add the flour mixture and beat until well mixed.
- Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan set on a wire rack.
- Frost, if desired, when completely cool.
- Store the cake in the pan in the refrigerator.
- To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
- Reduce the speed to medium-low and add the milk, a tsp.
- at a time until the frosting is at spreading consistency.
- Spread the frosting on the cooled, uncut cake.