Carrot Cake With Pineapple
Adapted from
Country Baking Cookbook
12 servings
| Batter: | 2 tsps pure vanilla extract | ||
| 2 c granulated sugar | 1/4 c olive oil | ||
| 3 c unbleached flour | 1/2 c egg whites, slightly beaten | ||
| 2 tsps baking soda | Topping: | ||
| 2 tsps cinnamon | 8 ozs fat-free cream cheese, softened | ||
| 1/4 tsp salt | 1/2 c powdered sugar | ||
| 2 c carrots, grated | 2 tsps pure vanilla extract | ||
| 1 c crushed pineapple, drained |
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, two teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake, for one 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.
| Calories | 339 | %CFF | 13 % | |
| Total Fat | 5 g | Saturated Fat | 0.7 mg | |
| Protein | 7 g | Cholesterol | 0 g | |
| Carbohydrates | 35 g | Sodium | 305 mg | |
| Sugars | 41 g | Fiber | 2 g | |
|
6.9 WW Points | ||||
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Rated by 5 users (5.0)
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