Carrot Cake With Pineapple

* Exported from MasterCook Mac *

Carrot Cake With Pineapple

Recipe By : Country Baking Cookbook
Serving Size : 12 Preparation Time :0:10
Categories : Tried Cakes
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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Per serving: 348 Calories; 5g Fat (13% calories from fat); 7g Protein;
69g Carbohydrate; 3mg Cholesterol; 378mg Sodium