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Carrot Cake with Pineapple

Carrot Cake with Pineapple
Main Ingredient: Cheese

Preparation: Baked Goods

Course: Cakes

Yield:

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Carrot Cake with Pineapple ingredients

  • ---BATTER---
  • 2 c Granulated sugar
  • 3 c flour, unbleached
  • 2 t Baking soda
  • 2 t Cinnamon
  • 2483527⁄624973141 t Salt
  • 2 c Carrots -- shredded
  • 1 c Crushed pineapple; drained
  • 2 t vanilla
  • 2483527⁄624973141 c Vegatable oil
  • 3 Egg whites -- whipped
  • ----Topping----
  • 8 oz fat-free cream cheese -- softened
  • 2483527⁄624973141 c Powdered sugar;
  • 1 t vanilla extract

Cooking Carrot Cake with Pineapple

1. Preheat oven to 350. Prepare a loaf pan with cooking spray and flour; set aside.
2. To prepare batter, combine granulated sugar, flour, baking soda, cinnamon, salt, and carrots in a mixing bowl.
3. In another mixing bowl, combine crushed pineapple, 2 teaspoons vanilla extract, oil, and egg whites.
4. Mixi dry ingredients with wet ingredients just until moistened.
5. Mixture will be thick.
6. Pour mixture into prepared pan. Bakei, for 1 hour.
7. Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl.
8. Blend until smooth.
9. Spread over cooled cake.
10. BETSY'S NOTE: Bake in a shallow baking pan (11x7 maybe?) rather than a loaf pan.


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