Ingredients
3/4 C flour
1/2 C uncooked yellow cornmeal
1 1/2 tsp double-acting baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/2 C thawed apple juice concentrate
1 lg egg
1/4 C skim milk
2 T + 2 tsp vegetable oil
2 T firmly packed dark brown sugar
1 C shredded carrots
1/2 C golden raisins
1/2 C light cream cheese
1 T honey
Preheat oven to 375o.. Spray 9" Bundt pan with nonstick cooking spray.. In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger, set aside.. In medium bowl, beat apple juice concentrate, egg, milk, oil and brown sugar, stir in carrots and raisins…Gradually add flour mixture, stirring just until combined..Pour batter evenly into prepared pan.
Bake 35-40 minutes, until toothpick inserted in center comes out clean. Transfer pan to rack, let cool completely. Meanwhile, prepare frosting, in food processor or blender, combine cream cheese and honey, process until smooth.
Invert cake onto serving platter; spread cream cheese evenly over top and sides. Cut cake into 8 equal pieces.
EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Vegetable, 1 Bread, 60 Optional Calories
PER SERVING: 243 Calories, 5 g Protein, 8 g Fat, 39 g Carbohydrate, 263 mg Sodium, 34 mg Cholesterol, 2 g Dietary Fiber
