- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Cinnamon Cream Cheese Icing:
Method
In large bowl, whisk together flour, baking powder, cinnamon and salt ; set aside.In separate bowl, beat eggs with brown and granulated sugars until pale and thickened. Beat in oil and vanilla. Stir in applesauce.
Pour over flour mixture and stir just until moistened. Fold in carrots, pineapple and raisins. Spread in parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, 50 to 60 minutes. Let cool on rack.
Cinnamon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy. Beat in sugar, vanilla and cinnamon. Spread over cooled cake. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 2 days or overwrap in foil and freeze for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 110 mg
- Protein 3 g
- Calories 297.0
- Total fat 12 g
- Potassium 120 mg
- Cholesterol 38 mg
- Saturated fat 4 g
- Total carbohydrate 46 g
%RDI
- Iron 9.0
- Folate 17.0
- Calcium 3.0
- Vitamin A 20.0
- Vitamin C 2.0
