Ingredients

3/4 pound carrots peeled
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1 cup brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1-1/2 teaspoons vanilla
3/4 cup pecans or walnuts, lightly toasted (3 ounces)
1/2 cup golden raisins
3/4 cup well drained pineapple chunks (juice packed)
3/4 pound low fat cream cheese
4 ounces white chocolate, such as Lindt or Callebaut, not imitation white coating
16 toasted pecan or walnut halves

Instructions

Preheat the oven to 350° F. Spray two 8 x 2-inch round cake pans (6 cups each) with cooking spray; line the bottom with a round of waxed paper or parchment paper and spray again. Set aside.
Insert the shredding disc; use medium pressure to shred the carrots. Divide carrots in half. Steam half the carrots until tender, about 6 to 8 minutes. Reserve the remaining raw carrots.
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until smooth, 10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs one at a time, processing 10 seconds after each addition. Add the vanilla; process to combine, 5 seconds; scrape the bottom and sides of the work bowl. Add the flour mixture; pulse to incorporate, about 10 times. Add the pecans, raisins and pineapple. Pulse until just combined.
Divide the batter evenly between the two prepared pans. Bake in the preheated 350° F oven for 30 to 35 minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool completely before frosting. This cake is actually better when made a day ahead. The layers may also be well wrapped and frozen.
Frost with the White Chocolate Cream Cheese Frosting and garnish with pecan halves.
White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine running, pour the melted chocolate down the feed tube and process until smooth. This will make enough frosting to frost the layers and sides of the carrot cake. Use an offset spatula to frost the cake.

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Nutritional Information Per Serving

Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g • sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g