Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | 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 -- |
\N \N | Drained |
2 teaspoons | Pure vanilla extract |
¼ cup | Olive oil |
3 \N | Egg whites -- whipped |
\N \N | Topping---- |
8 ounces | Fat-free cream cheese -- |
\N \N | Softened |
½ cup | Powdered sugar |
2 teaspoons | Pure vanilla extract |
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 (