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Print this Recipe    Carrot 54

Carrot Cake With Cream Cheese Frosting

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

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.

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