Honey Carrot Cake

The Gourmet Connection

Cost: $ - Preparation Time: 20 minutes
Difficulty Level: 2 - Servings: 16

2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 cup firmly packed dark brown sugar
1/2 cup honey
1/2 cup canola oil
1 whole egg
3 egg whites
3 cups shredded carrots
1 can (8 ounces) crushed pineapple in juice, drained
1/4 cup chopped toasted pecans
6 ounces Neufchatel cheese, softened
3/4 cup powdered sugar
1 tablespoon cornstarch
1-1/2 teaspoons vanilla extract

Preheat oven to 350F. Spray 13x9-inch baking pan with non-stick
cooking spray; set aside.
Combine flour, baking powder and cinnamon in small bowl; set aside.
Beat together sugar, honey, oil, whole egg and egg whites in a large
bowl with electric mixer. Gradually beat flour mixture into sugar
mixture on low speed until well blended. Stir in carrots, pineapple and
pecans. Pour batter into prepared pan. Bake 40-45 minutes until toothpick
comes out clean. Cool completely in pan on wire rack.
To prepare frosting, beat cheese, powdered sugar, cornstarch and vanilla
in small bowl until smooth. Spread frosting over the top of cake,
reserving
some frosting to tint with food coloring and pipe carrots for garnish.
Store in refrigerator.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/