- 2 cups grated carrots
- 1-1/2-ounce package white raisins
- 1/4 cup rum
- 6 tablespoons soft butter
- 5 tablespoons vegetable shortening
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs, plus 2 egg whites; or 8 ounces (1 cup) egg-substitute
- 1 teaspoon vanilla extract
- 1 cup crushed, unsweetened pineapple, drained
- 2-1/2 cups cake flour, sifted after measuring
- 1/4 cup wheat germ
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup low-fat buttermilk
- 1/2 cup walnuts, chopped, and lightly dusted with flour
- 12-ounce package low-fat cream cheese
- 1/2 cup low-fat plain yogurt, drained
- 3 tablespoons pineapple juice
- 2-1/2 cups powdered sugar
Peel, grate and measure carrots.
Combine raisins and rum; set aside to soak.
In a large mixing bowl, place butter, shortening and both sugars; beat until well-blended. Add eggs, vanilla and crushed pineapple; mix well at low speed.
In another mixing bowl, combine flour, wheat germ, baking powder, baking soda, salt nutmeg and cinnamon; stir to mix well. At slow speed, add dry ingredients to creamy mixture in three portions, alternating with buttermilk. Beat until well-mixed; do not over beat.
Fold soaked raisins, rum and all, carrots and nuts, into the batter. When all is well-incorporated, pour into a glass oven pan measuring 13 X 9 X 2 inches, sprayed with vegetable oil. Bake 30 minutes, checking with a skewer or cake tester to assure it is done; when skewer comes out clean, remove from oven, and cool completely before preparing cream cheese frosting.
Combine softened cream cheese, yogurt and 2 tablespoons pineapple juice in a food processor or blender until smooth. Pour mixture into a mixing bowl; add sugar and beat well; add remaining tablespoon of juice. Beat until it is the right consistency for spreading. Once cake has cooled, do not remove from its pan; ice it in the pan, and garnish with baby carrots and mint leaves. Cut into squares to serve.
Yield: 8 to 10 servings.