Make a light carrot cake with pineapple, raisins, cinnamon and ginger with cream cheese frosting topped with toasted coconut.
Prep Time15 minutesmins
Cook Time45 minutesmins
Additional Time15 minutesmins
Total Time1 hourhr15 minutesmins
Course: Cakes
Cuisine: American
Servings: 8-10 Servings
Author: Barbara Bakes LLC
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Ingredients
2 ¼cupsall-purpose flour
2teaspoonsbaking soda
2teaspoonsground cinnamon
1teaspoonground ginger
1teaspoons) baking powder
1teaspoonsalt
2large eggs
2large egg whites
1cupgranulated sugar
¾cuppacked dark brown sugar
1can8- to 8 ¼-ounces crushed pineapple in juice
⅓cupcanola oil
1tablespoonvanilla extract
1 10-ouncebag shredded carrots
½cupraisins
Cream Cheese Icing
2ouncesreduced-fat cream cheeseat room temperature
¾cupsconfectioners’ sugar
½teaspoonlow-fat milk
¼teaspoonvanilla extract
¾cuptoasted coconut for decoration
Instructions
Preheat the oven to 350°F. Spray a nonstick 12-cup Bundt pan with nonstick cooking spray with flour.
In a mixing bowl, combine flour, soda, cinnamon, ginger, baking powder, and salt.
In a large bowl, with a mixer on medium speed, beat the eggs and egg whites until blended. Beat in the sugars and beat for 2 minutes. On low speed, beat in the pineapple with juice, oil, and vanilla. Add the flour mixture; beat 1 minute. Stir in carrots and raisins.
Pour batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. (Don't overcook.)
Cool in pan for 10 minutes. Invert cake onto rack; cool completely.
Prepare icing: In a bowl, stir cream cheese and ¼ cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake. Sprinkle toasted coconut on top of the cake while the icing is still wet.