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Carrot Cake with Pineapple





Recipe (click to expand)


Batter—– 2 c granulated sugar

3 c flour, unbleached

2 tsps baking soda

2 tsps cinnamon

1/4 tsp salt

2 c carrots — shredded

1 c crushed pineapple — drained

2 tsps vanilla

1/4 c vegetable oil

3 egg whites — whipped

Topping—- 8 ozs fat-free cream cheese — softened

1/2 c powdered sugar

1 tsp 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.

BETSY’S NOTE: Bake in a shallow baking pan (11×7″ maybe?) rather than a loaf pan.

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