Weight Watchers Carrot Cake - 5 Points - cooking recipe

Ingredients

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup nonfat milk
2 tablespoons vegetable oil
2 teaspoons vegetable oil
2 tablespoons packed dark brown sugar
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup light cream cheese
1 tablespoon honey

Preparation

Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
Gradually add the flour mixture, stirring until just combined.
Scrape the batter into the pan.
Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
Invert the cake onto a serving platter; spread the frosting over the top and sides.