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LOWER-FAT CARROT CAKE Serves 24 Ingredients CAKE ROUNDS * 1 (8-ounce) can crushed pineapple in pineapple juice * 2¼ cups whole wheat pastry flour, plus more for dusting the pans * 1¼

teaspoons baking powder * 1 teaspoon baking soda * 1 teaspoon fine sea salt * 1 teaspoon ground cinnamon * ¼ teaspoon ground allspice * ¼ teaspoon freshly grated nutmeg * 1 cup chopped

pecans * ½ cup golden raisins * 1½ cups granulated sugar * 3 large eggs * ½ cup canola oil * 1 teaspoon vanilla extract * 3 cups grated carrots (4 to 6 medium) * Pecan halves, for garnish

FROSTING * 1 (8-ounce) package low-fat cream cheese, at room temperature * 1 teaspoon vanilla extract * Pinch of fine sea salt * 1 pound confectioners’ sugar, sifted 1. Heat the oven to

350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Line with parchment paper. Spray again; dust with flour. Set aside. 2. Drain the pineapple in a sieve set over a bowl,

pressing on the solids. Reserve the drained pineapple and pineapple juice. 3. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, allspice and

nutmeg. Add the pecans and raisins, tossing to combine and coat. (This will prevent the nuts and raisins from sinking to the bottom.) Set aside. 4. In the bowl of a stand mixer fitted with

the paddle attachment, combine the granulated sugar and the eggs. Beat at low speed until well combined. Add the oil in a slow, steady stream, pausing as needed if the mixture starts looking

too greasy and unincorporated, until the mixture is smooth. Add the flour-nut mixture, vanilla, drained pineapple and grated carrots. Mix at low speed until combined. Divide the batter

evenly between the prepared pans. 5. Bake until a wooden pick inserted in the center of each layer comes out clean and the sides start to pull away from the edges of the pans, 35 to 40

minutes. Let the cake rounds cool in the pans for 10 minutes. Remove them from the pans; place on wire racks, top side down, so they cool completely. Remove the parchment paper. Brush the

cake rounds with the reserved pineapple juice. 6. Frosting: In the bowl of a stand mixer fitted with the whisk or paddle attachment, combine the cream cheese, vanilla and salt. With the

mixer at low speed, add the confectioners’ sugar. Blend until smooth and consistent. Set aside the frosting, or refrigerate until ready to use. 7. Once the cake rounds have cooled

completely, and when you’re ready to frost, place the first layer on a cake stand or cardboard cake round, top side down. Using a small spatula, evenly cover the top of the first layer with

about 1 cup frosting. Spread the frosting so it extends to the edge of the cake. Place the other cake layer, top side down, on top of the frosting; press to make it level. With the spatula,

spread the top of the cake with the remaining frosting. Garnish the top with the pecan halves. To serve, slice with a serrated knife. Store in an airtight container in the refrigerator for

up to 3 days. Nutrients per serving: 310 calories, 4g protein, 47g carbohydrates, 3g fiber, 12g fat, 25mg cholesterol, 230mg sodium