* Exported from MasterCook *

                     "I'm Late, I'm Late" Carrot Cake

Recipe By     :Sweetie Pie
Serving Size  : 9     Preparation Time :0:20
Categories    : Pies & Pastry                   Sweetie Pie


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick vegetable oil spray
  3               cups  carrots -- grated (about 9 carrots)
     1/4           cup  flour, all-purpose
     1/2           cup  whole wheat flour
  1           teaspoon  baking soda
  1           teaspoon  cinnamon -- ground
     1/2      teaspoon  salt
     1/4      teaspoon  ginger -- ground
  1              pinch  ground cloves
     3/4           cup  honey
     1/4           cup  canola oil
  1              large  egg -- whole
  2              large  egg white
  1         tablespoon  lemon juice -- fresh
     1/3           cup  raisin -- or currants
                        Frosting -- optional, recipe follows

Preheat oven to 350 degrees. Lightly coat bottom of 8x8x2-inch square cake pan or 9-inch round layer-cake pan with non-stick spray. Line bottom of pan with waxed paper. Lightly coat paper and sides of pan with non-stick cooking spray.

Spread grated carrots between sheets of paper towels and squeeze out excess liquid.

In small bowl, stir together both flours, baking soda, cinnamon, salt, ginger, and cloves.

In large bowl, with electric mixer on medium speed, beat honey, oil, whole eggs, egg whites, and lemon juice, until well blended. By hand, stir in flour mixture, carrots, and currants. Scrape batter into prepared pan, and spread evenly with a rubber spatula.

Bake in a 350 degree oven until a wooden pick inserted in the center of the cake comes out clean 40 to 45 minutes. Cool cake on a wire rack for 10 minutes. Turn cake out of pan and cool completely on the wire rack. Discard waxed paper.

FROSTING

In medium bowl, with electric mixer on medium speed, beat together 4 ounces room-temperature Neufchâtel cream cheese, 2 1/2 tablespoons of honey, and 1 1/2 teaspoons pure vanilla extract until smooth and blended. Cover and chill until it reaches a good spreading consistency.

Nutrient value per serving of cake without frosting (according to book):
244 calories, 4 g protein, 6 g fat, 44 g carbohydrate, 293 mg sodium, 24 mg cholesterol

Nutrient value per serving of cake with frosting (according to book):
296 calories, 5 gm protein, 10 g fat, 50 mg carbohydrates, 343 mg sodium, 33 mg cholesterol

Typed and posted 11/13/2000 by Sue in NJ

Source:
  "Richard Simmons"
T(cooking):
  "0:45"

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Per Serving (excluding unknown items): 221 Calories; 7g Fat (26.2% calories from fat); 3g Protein; 40g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 294mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Mastercook nutritional data based on recipe without frosting
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0