Recipe Name Carrot Cake with Maple Cream Frosting Submitted by debaaron2 Recipe Description 5 weight watchers points plus Quantity 12 Quantity Unit pieces Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount Measure 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 Steps Sequence Step 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.