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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | flour | 1 1/2 | teaspoons | baking powder | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1/2 | teaspoon | allspice, ground | 3/4 | cup | sugar | 2 | large | eggs, white only | 1 | large | eggs | 2 | tablespoons | olive oil | 1 | cup | Pineapple juice, canned, unsweetened | 1 | cup, grated | Carrots, raw | 1/4 | cup, packed | raisins, seedless | 4 | ounces | neufchatel cheese | 1/4 | cup, unsifted | sugar, powdered | 1 | tablespoon | maple syrup |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick spray.
Sift the flour, baking powder, cinnamon, baking soda, salt, and allspice into a medium bowl.
Combine the granulated sugar, egg whites, egg yolk, and oil in a large bowl until blended. Add the flour mixture and stir just until blended. Stir in the pineapple and reserved liquid, carrots, and raisins. Scrape the
batter into the pan.
Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Cool the cake in the pan on a rack 10 minutes. Remove the cake from the pan and cool completely on the rack.
To prepare the frosting, beat the light cream cheese, confectioners’ sugar, and maple syrup in a medium bowl until smooth. Spread on top of the cooled cake. Yields 1 /12 of cake per serving. |
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