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Carrotpineapple Cake

Author/Submitted by:
Servings: 16
Categories: Cakes / Desserts / Low-Fat/Low-Cal

2 1/2  c  Unbleached flour
1 1/3  c  Sugar
2  ts  Baking soda
2  ts  Ground cinnamon
2  cn  8oz ea crushed pineapple in
    Juice, undrained
2  ts  Vanilla extract
2  c  Grated carrots (packed)
1/2  c  Golden raisins
1/3  c  Chopped pecans, optional
    --Cream Cheese Icing--
8  oz  Nonfat/reduced cream

cheese 1/4 c Skim milk 1 c Nonfat ricotta cheese 4 Egg whites lightly beaten OR 1/2 c Confectioner's sugar 1/2 c Fat free egg substitute 1 ts Vanilla extract Combine the flour, sugar, baking soda, and cinnamon in a medium sized bowl, and stir tomix well. Stir in the pineapple, including the juice and the milk, egg whites, and vanilla extract. Fold in the carrots, raisins, and if desired, the pecans. Coat a 9x13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 325 degrees for 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature. To make the icing, combine all of the icing ingredients in a food processor and process until smooth. Spread the icing over the cake and serve immediately. Refrigerate any leftovers. Per serving: 215 calories, 3 mg cholesterol, 0.3 g fat, 1.4 g fiber, 7.7 g protein, 268 mg sodium From "Secrets for Fat Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 11-20-96 (17:34) Winquest Pc (401) Low-Fat

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