Carrot Cake With Cream Cheese Frosting

• Cooking spray
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 (8-ounce) can crushed pineapple in juice
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large egg whites
• 1 large egg
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrot
• 1/3 cup raisins
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 2 cups sifted powdered sugar
• 2 teaspoons finely chopped pecans

1. Preheat oven to 350u0b0.
2. Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients.
4. Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until blended. Stir in carrot and raisins. Pour batter into prepared pan. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Remove wax paper. Cool completely on wire rack.
5. Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.
6. Place cake layer on a plate; spread top and sides with cream cheese mixture. Sprinkle top with pecans. Store cake loosely covered in refrigerator.

cooking spray, flour, baking soda, ground cinnamon, ground nutmeg, salt, pineapple, sugar, vegetable oil, egg whites, egg, orange rind, vanilla, carrot, raisins, cream cheese, powdered sugar, pecans

Taken from www.myrecipes.com/recipe/carrot-cake-with-cream-cheese-frosting (may not work)