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Carrot Cake with PineappleRecipe : Carrot Cake with Pineapple
Procedure :
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 (11x7" maybe?) rather than a loaf pan. |
