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Carrot Cake With Pineapple
Author/Submitted by: Country Baking Cookbook
Servings: 12
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 2
cups
Granulated sugar 3
cups
Unbleached flour 2
teaspoons
Baking soda 2
teaspoons
Cinnamon 1/4
teaspoon
Salt 2
cups
Carrots,
shredded
1
cup
Crushed pineapple,
drained
2
teaspoons
Vanilla extract 1/4
cup
Olive oil 3
Egg whites,
whipped
8
ounces
Cream cheese,
fat-free, softened
1/2
cup
Powdered sugar 2
teaspoons
Vanilla extract
Directions:
Preheat oven to 350. Prepare a loaf pan with cooking spray and flour; set aside. To prepare batter, combine granulated sugar, flour, baking soda, cinnamon, salt, and carrots in a mixing bowl. In another mixing bowl, combine crushed pineapple, 2 teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Mixture will be thick. Pour mixture into prepared pan. Bake, for 1 hour. Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl. Blend until smooth. Spread over cooled cake.
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