If you love a good carrot cake and cream cheese, then you'll love the two together. As a tradition, my mother and I always make this on Thanksgiving for our family and they love it. The pretty colors match the autumn feeling air and the taste does too. This cake is very tasty and only 240 calories! Enjoy!


1 1/2 cups granulated sugar

1/2 cup Crisco Oil

2 eggs

1 egg white

2 1/3 cups all-purpose flour

1/4 cup skim milk

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 baking powder

1/2 teaspoon salt (optional)

2 cups finely shredded carrots (about 4 medium)

2/3 cups raisins


1 ounce cream cheese, softened

1/2 cup confectioners sugar

1 to 1 1/2 teaspoons skim milk

1. Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan.

2. For cake, combine sugar, Crisco Oil, eggs and egg white in large bowl. Beat at medium speed of electric mixer until light and fluffy. Add flour, milk, baking soda, cinnamon, baking powder and salt (if used). Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and raisins with spoon. Spoon into pan.

3. Bake at 350 degrees for 50 to 55 minutes or unitl toothpick inserted in center comes out clean. Cool in pan 5 minutes. Invert on wire rack. Cool completely.

4. For glaze, combine cream cheese and sugar in cmall bowl. Stir to blend. Add milk gradually. Stir until well blended and smooth. Drizzle over cake.

Makes one Bundt cake

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