Carrot Cake With Pineapple

Adapted from Country Baking Cookbook

  • Batter:
  • 2 c granulated sugar
  • 3 c unbleached flour
  • 2 tsps baking soda
  • 2 tsps cinnamon
  • 1/4 tsp salt
  • 2 c carrots, grated
  • 1 c crushed pineapple, drained
  • 2 tsps pure vanilla extract
  • 1/4 c olive oil
  • 1/2 c egg whites, slightly beaten
  • Topping:
  • 8 ozs fat-free cream cheese, softened
  • 1/2 c powdered sugar
  • 2 tsps 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, 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.
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Posted: 8/25/1997
Cakes
Rated by 5 users (5.00)
WW Points* : 6.88
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 343
Calories from Fat 44 (13%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 0.7g 3%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 305mg 13%
Potassium 0mg 0%
Total Carbohydrate35g 12%
Dietary Fiber 2g 8%
Sugars 41g
Protein 7g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.