Carrot cake with pineapple
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Batter----- | ||
| 2 | cups | Granulated sugar |
| 3 | cups | Unbleached flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon |
| ¼ | teaspoon | Salt |
| 2 | cups | Carrots -- shredded |
| 1 | cup | Crushed pineapple -- |
| Drained | ||
| 2 | teaspoons | Pure vanilla extract |
| ¼ | cup | Olive oil |
| 3 | Egg whites -- whipped | |
| Topping---- | ||
| 8 | ounces | Fat-free cream cheese -- |
| Softened | ||
| ½ | cup | Powdered sugar |
| 2 | teaspoons | Pure 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.
Recipe By : Country Baking Cookbook From: "Ssarge@..." <ssarge@...> Date: Mon, 17 Jun 1996 08:54:41 ~0500 (