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Carrot Cake With Cream Cheese Frosting

cakes

1/3 cup margarine or butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 large ripe banana; mashed
2 cups grated carrots
2/3 cup raisins
1/2 cup canned pineapple; drained and crushed
1/2 cup 2% yogurt
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
----Icing----
1/3 cup light cream cheese; softened
2/3 cup icing sugar
1 tablespoon 2% milk

Preheat oven to 350 F. Spray a 9-inch Bundt pan with vegetable spray. In large bowl, cream together margarine and sugar until smooth; add eggs and vanilla and beat well (mixture may look curdled). Add mashed banana, carrots, raisins, pineapple and yogurt; stir until well combined. In bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg. Add to the carrot mixture; stir just until combined. Pour into prepared pan and bake for 40 to 45 minutes or until cake tester inserted in the center comes out clean. Let cool for 10 minutes before inverting onto serving plate. In bowl or food processor, beat together cream cheese, icing sugar and milk until smooth; drizzle over top of cake. Decorate with grated carrots if desired.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 16 servings

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