Frosted Carrot Cake

We've recreated the ever-popular carrot cake, down to the cream cheese frosting, in a newer, lighter version for your whole family to enjoy.

Makes 8 Servings

3/4 cup all-purpose flour

1/2 cup uncooked yellow cornmeal

1 1/2 teaspoons double-acting baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/2 cup thawed frozen apple juice concentrate

1 large egg

1/4 cup skim milk

2 tablespoons + 2 teaspoons vegetable oil

2 tablespoons firmly packed dark brown sugar

1 cup shredded carrots

1/2 cup golden raisins

1/2 cup light cream cheese

1 tablespoon honey

Preheat oven to 375oF. Spray a 9" Bundt pan with nonstick cooking spray. In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger; set aside. In medium bowl, beat together apple juice concentrate, egg, milk, oil and brown sugar; stir in carrots and raisins. Gradually add flour mixture, stirring just until combined. Scrape batter evenly into prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Transfer pan to rack; let cool completely. Meanwhile, to prepare frosting, in food processor or blender, combine cream cheese and honey; process until smooth. Invert cake onto serving platter; spread cream cheese mixture evenly over top and sides. Cut cake into 8 equal pieces.

EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Vegetable, 1 Bread, 60 Optional Calories

PER SERVING: 243 Calories, 5 g Protein, 8 g Fat, 39 g Carbohydrate, 263 mg Sodium, 34 mg Cholesterol, 2 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics