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| INGREDIENTS |
| ¾ cup |
all-purpose flour |
| ½ cup |
yellow cornmeal |
1½ tsp. |
baking powder |
| ½ tsp. |
cinnamon |
| ¼ tsp. |
salt (optional) |
| ¼ tsp. |
ginger |
| ½ cup |
thawed frozen apple juice concentrate |
| 1 |
egg |
| ¼ cup |
fat-free milk |
| 2 tbsp. + 2 tsp. |
vegetable oil |
| 2 tbsp. |
packed dark brown sugar |
| 1 cup |
shredded carrots |
| ½ cup |
golden raisins |
| ½ cup |
light cream cheese |
| 1 tbsp. |
honey |
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| RECIPE |
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Preheat oven to 375°F. Spray a 9-inch Bundt pan with nonstick cooking spray.
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In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt, and ginger.
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In a mixing bowl, with an electric mixer, beat the apple juice concentrate, egg, milk, oil, and brown sugar. Stir in the carrots and raisins.
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Gradually add the flour mixture, stirring just until combined.
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Spoon the batter into the Bundt pan.
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Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
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Frosting: In a blender or food processor combine the cream cheese and honey. Blend until a smooth consistency.
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Remove cake from Bundt pan. Spread the frosting over top and sides of cake. Serve.
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| SERVING SUGGESTION |
SERVING SIZE:
⅛ of cake
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
243 |
|
| Total Fat |
8 g |
|
| Sodium |
263 mg |
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| Total Carbohydrates |
39 g |
|
| Fiber |
2 g |
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| Protein |
5 g |
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