Spicy Carrot Cake
|Vegetable oil spray||1|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1 Tablespoon|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1 3⁄4 Cup (28 tbs)|
|Egg whites||6 Large|
|Strained carrots||14 1⁄2 Ounce, baby food (1 Jar)|
|Vanilla extract||1 Tablespoon|
|Grated carrots||2 Cup (32 tbs) (Packed)|
|Crushed pineapple||1⁄2 Cup (8 tbs), drained|
|Fresh lemon juice||2 Tablespoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Double thick yogurt||3⁄4 Cup (12 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Lemon||1 , grated rind|
|Vanilla extract||1 Teaspoon|
Preheat oven to 350° F.
Spray a nonstick Bundt pan with vegetable oil spray.
In a large bowl, sift together flours, salt, baking soda, baking powder, allspice and cinnamon.
Mix until evenly distributed.
In another large bowl, combine oil, brown sugar, egg whites, strained carrots and vanilla.
Mix until fully blended and no lumps remain.
Place the grated carrots, pineapple and lemon juice in another bowl.
Add the flour mixture and carrot-pineapple mixture alternately to the liquid mixture, beginning and ending with the flour.
Stir in nuts, being careful not to overmix.
Pour batter evenly into prepared pan.
Bake on middle rack of oven for 55 minutes, or until a cake tester inserted into the center comes out moist, but not wet.
Remove from oven and let cool on wire rack 5 minutes.
Remove cake from pan, and when completely cooled, wrap with aluminum foil to retain moisture.
Place all topping ingredients in a large bowl.
Using an electric mixer, mix for about 1 minute, or until no lumps remain.
Refrigerate for 30 minutes before serving.
Place a dollop of topping on each slice of cake.