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Carrot Cake With Pineapple

Author/Submitted by: Country Baking Cookbook
Servings: 12
Categories: Cakes / Desserts / Low-Fat/Low-Cal

Ingredients:

Batter-----
2  cups  Granulated sugar
3  cups  Unbleached flour
2  teaspoons  Baking soda
2  teaspoons  Cinnamon
1/4  teaspoon  Salt
2  cups  Carrots, shredded
1  cup  Crushed pineapple, drained
2  teaspoons  Vanilla extract
1/4  cup  Olive oil
3    Egg whites, whipped

Topping----
8  ounces  Cream cheese, fat-free, softened
1/2  cup  Powdered sugar
2  teaspoons  Vanilla extract

Directions:
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.


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