Carrot cake

Carrot cake ingredients:
step 1;
1/2 c whole wheat flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. allspice
1/2 t nutmeg
1/2 t salt

step 2:
2/3 c. safflower oil
1/3 c egg whites
1/2 c sugar-free maple syrup
1/2 c pineapple juice (no sugar added)

step 3:
1/2 c chopped walnuts
1 1/2 c grated carrots
1/2 c raisin

Cashew creme frosting:
1 c. cashews
1/2 c light coconut milk
1/4 c brown rice syrup
1/2 t vanilla extract

Cake instructions:
in a mixing bowl, combine dry ingredients in step 1 and blend together. Add the ingredients in step 2 into mixing bowl of step 1. Next, mix in the ingredients in step 3 into the already moist ingredients. Beat until well blended. Spray 8x8 baking pan with non-stick cooking spray and pour cake mixture into lightly floured pan.
Bake at 350 degrees for 35 minutes, or until wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cashew creme frosting and sprinkle any remaining chopped nuts, pressing into the frosting very lightly.

Frosting instructions:
Place cashews and vanilla in a blender or food processor with light coconut milk and brown rice syrup until mixture is smooth and still thick.
Place in refrigerator for 20 minutes or more before frosting cake. Please wait until cake is completely cooled before frosting.

Serving Size: makes 16 (2x2 squares)

Number of Servings: 16

Recipe submitted by SparkPeople user SATINSMAMA.