Carrot cake with cream cheese glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Eggs |
| 3 | tablespoons | Brown sugar, packed |
| 4 | teaspoons | Vegetable oil |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | Instant dry milk powder |
| ¾ | cup | Whole wheat flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Ground cinnamon |
| 3 | cups | Grated carrots |
| 1 | cup | Crushed pineapple, drained |
| ¼ | cup | Dark raisins |
Directions
Spray an 8" tube pan with nonstick cooking spray and set aside.
Combine eggs, sugar, oil, and vanilla; beat well. With mixer at low speed, beat in milk powder, flour, baking soda, and cinnamon, until throroughly combined. Stir in remaining ingrediends. Pour into pan and bake 40-45 minutes, until cake tests done. Cool in pan for 5 minutes. Remove cake from pan; drizzle with CREAM CHEESE GLAZE.