Applesauce-Carrot Spice Cake

 

1

cup old-fashioned or quick-cooking oats

1 1/4

cups unsweetened applesauce

1

cup packed brown sugar

2

cups shredded carrots (about 4 medium)

2

eggs or 1/2 cup fat-free egg product

1/3

cup canola or soybean oil

1 1/2

cups whole wheat flour

2

teaspoons baking powder

1

teaspoon baking soda

1/2

teaspoon salt

1

tablespoon pumpkin pie spice

1/2

cup golden raisins

4

oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened

1/4

cup powdered sugar

3

tablespoons milk

1

teaspoon vanilla

• 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• 2 In large bowl, mix oats, applesauce, brown sugar, carrots, eggs and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
• 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
• 4 In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Spoon over cake.