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Carrotpineapple Cake
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 2 1/2
c
Unbleached flour 1 1/3
c
Sugar 2
ts
Baking soda 2
ts
Ground cinnamon 2
cn
8oz ea crushed pineapple in
Juice, undrained 2
ts
Vanilla extract 2
c
Grated carrots (packed) 1/2
c
Golden raisins 1/3
c
Chopped pecans, optional
--Cream Cheese Icing-- 8
oz
Nonfat/reduced cream
Directions:
cheese 1/4 c Skim milk 1 c Nonfat
ricotta cheese 4 Egg whites lightly beaten OR 1/2 c
Confectioner's sugar
1/2 c Fat free egg substitute
1 ts Vanilla extract
Combine the flour, sugar, baking soda, and cinnamon in a medium sized
bowl, and stir tomix well. Stir in the pineapple, including the
juice and the milk, egg whites, and vanilla extract. Fold in the
carrots, raisins, and if desired, the pecans.
Coat a 9x13 inch pan with nonstick cooking spray. Spread the batter
evenly in the pan and bake at 325 degrees for 35 minutes, or just
until a wooden toothpick inserted in the center of the cake comes out
clean. Cool to room temperature.
To make the icing, combine all of the icing ingredients in a food
processor and process until smooth. Spread the icing over the cake
and serve immediately. Refrigerate any leftovers.
Per serving: 215 calories, 3 mg cholesterol, 0.3 g fat, 1.4 g fiber,
7.7 g protein, 268 mg sodium
From "Secrets for Fat Free Cooking" by S. Woodruff, RD
From: Barbara O'keefe Date: 11-20-96 (17:34) Winquest
Pc (401) Low-Fat
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