Carrot Cake with Maple-Cream Frosting

adapted from WW online

Servings - 12   Serving size - 1/12 of recipe   Points Plus per serving - 6 points+ WITHOUT walnuts, 7 points+ WITH walnuts

( without walnuts) Calories - 230.4   Total Fat - 5.2g,   Carb. - 43.4g,   Protein - 3.7g,   Fiber - 1g

( with walnuts) Calories - 247.1,   Total Fat - 6.9g,   Carb. - 43.7g,   Protein - 4.1g,   Fiber - 1.1g

1 1/2 cups all purpose, unbleached flour ( or cake flour )

1 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. fresh ground nutmeg

1/2 tsp. baking soda

1/2 tsp. kosher salt

3/4 cup granulated sugar

1 large egg

1 egg white

2 TBS. canola oil

8 oz. crushed pineapple packed in 100% juice, drained but reserving 1/4 cup of juice

1 cup of shredded fresh carrots ( or chopped finely in food processor)

1/4 cup golden raisins

1/4 cup chopped walnuts ( optional) 

4 oz. light cream cheese ( Neufchatel ), at room temperature

1 cup powdered sugar

1 TBS. pure maple syrup

1.  Preheat oven to 350 degrees F.  Spray an 8 inch square baking dish or pan with cooking spray.  

2.  In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, baking soda and salt with a whisk. 

3.  In a large bowl, combine the granulated sugar, egg, egg white and oil and whisk to blend.  Add the flour mixture and stir until just blended.  Stir in pineapple and reserved juice, carrots and raisins.  ( add chopped walnuts if using)  Scrape into prepared pan. 

4.  Bake for 25 - 30 minutes or until toothpick inserted into center comes out clean.  Cool cake completely before frosting.  

For Frosting:  Beat cream cheese, powdered sugar and maple syrup until smooth.  Spread on top of cooled cake.  Cut cake into 12 equal pieces.