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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
3/4 teaspoon(s) allspice |
2 teaspoon(s) baking powder & baking soda (each) |
1/4 cup(s) canola oil |
2 teaspoon(s) cinnamon |
1 box(es) confectioners sugar |
2/3 cup(s) currants |
1 cup(s) drained crushed pineapple |
4 egg whites |
2 eggs |
1 cup(s) fat free plain yogurt |
1 3/4 cup(s) flour |
2 cup(s) grated carrot |
1 teaspoon(s) nutmeg |
1 cup(s) packed brown sugar |
8 ounce(s) softened reduced fat cream cheese |
2 teaspoon(s) vanilla |
1 cup(s) whole wheat flour |
Directions:
1. Preheat oven to 325. Coat a 13x9 baking pan with baking spray.
2. In medium bowl, whisk flours, baking powder, soda, and spices.
3. In a large bowl beat the eggs and whites with an electric mixer on medium speed until foamy. Add brown sugar. Beat 3 minutes. Add yogurt and oil.
4. Beat until creamy, On low speed, beat in the flour mixture. Gently stir in pineapple, carrots, and currants. Spread in baking dish.
5. Bake for 40-50 minutes. Cool on a wire rack.
6. In large bowl beat the cream cheese, confectioners sugar and vanilla. Spread on cooled cake.
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