This excellent (and lowfat) version of carrot cake reminds me of morning glory muffins. There are so many flavors here: the fragrant spices, the sweetness of the carrots, pineapple, orange marmalade and brown sugar, and the crunch of the walnuts. Grating your own carrots (as opposed to buying them pre-shredded) usually means a sweeter, fresher taste.
vegetable cooking spray
1 tablespoon all-purpose flour
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups carrot - finely grated
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup lowfat buttermilk
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla
1 can crushed pineapple - (15 1/4 ounces)
1/2 cup walnuts - coarsely chopped
4 egg whites
1/4 teaspoon cream of tartar
4 ounces Neufchatel cheese
2 tablespoons butter - softened
3/4 cup confectioner's sugar
1/4 cup orange marmalade
1 teaspoon vanilla
For the Cake
Spray and flour a 13 x 9 x 2 inch baking dish. Set aside. Preheat oven to 350 degrees F. In a large mixing bowl, combine cake flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
In a food processor, fitted with the knife blade, process carrot, sugar, brown sugar, buttermilk, egg, oil, and vanilla, just until combine (15 seconds). Add to flour mixture; stir just until blended. Stir in crushed pineapple and walnuts.
In a medium bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter. Pour batter into prepared pan. Bake until cake springs back when lightly touched (40 minutes). Remove from oven and let cool completely.
For the Frosting
In a small bowl, beat cream cheese and butter until smooth. Gradually, beat in marmalade, sugar, and vanilla. Spread over cooled cake. (it will be a bit thin, so you might want to prepare it ahead of time and let it refrigerate).
Calories: 329 Calories From Fat: 27%
Protein: 6g Carbohydrate: 55g
Cholesterol: 28mg Sodium: 210mg