2/3 cup Turbinado sugar 3 tablespoons vegetable oil 1 teaspoon vanilla extract 1 large egg 1 cup finely shredded carrot 1 (8-ounce) can crushed pineapple in juice, well-drained 1 cup white whole wheat flour 1 teaspoon baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 cup golden raisins Directions:
1. Preheat the oven to 350F. Beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Frosting: (This makes a lot so you will have extra. I used it as a fruit dip) 3 ounces 1/3 less fat cream cheese, softened 1 cup 1% milk 1 (4 serving) package of sugar free, fat free vanilla pudding mix 1 8 ounce tub Cool Whip Light
1. Mix the cream cheese, milk and pudding mixture on medium speed until blended.