Carrot cake with pineapple

Yield: 12 Servings

Measure 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

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 (

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