Weight Watchers Carrot Cake - 5 Points

• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 cup thawed frozen apple juice concentrate
• 1 large egg
• 1/4 cup nonfat milk
• 2 tablespoons vegetable oil
• 2 teaspoons vegetable oil
• 2 tablespoons packed dark brown sugar
• 1 cup shredded carrot
• 1/2 cup golden raisin
• 1/2 cup light cream cheese
• 1 tablespoon honey

1. Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
2. In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
3. In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
4. Gradually add the flour mixture, stirring until just combined.
5. Scrape the batter into the pan.
6. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
7. Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
8. Invert the cake onto a serving platter; spread the frosting over the top and sides.

allpurpose flour, yellow cornmeal, baking powder, cinnamon, salt, ground ginger, apple juice concentrate, egg, nonfat milk, vegetable oil, vegetable oil, brown sugar, carrot, golden raisin, light cream cheese, honey

Taken from www.food.com/recipe/weight-watchers-carrot-cake-5-points-295626 (may not work)