Carrot Cake with Pineapple

1 hours Prep: 25 minutes Cook: 1 hours

998 calories per serving view nutrition facts

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Batter
2	cups	sugar	granulated
3	cups	flour, unbleached all-purpose
2	teaspoons	baking soda
2	teaspoons	cinnamon
1/4	teaspoon	salt
2	cups	carrots	shredded
1	cup	pineapple, canned	crushed, drained
2	teaspoons	vanilla extract
1/4	cup	vegetable oil
3	each	egg whites	whipped

Topping
8	ounces	cream cheese (nonfat)	softened
1/2	cup	powdered sugar
1	teaspoon	vanilla extract

Preheat oven to 350 degrees F.

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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Serving Size 348g

Amount per Serving

Calories 998 14% of calories from fat