Carrot Cake with Pineapple
Yield
1 cakePrep
25 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 2 | cups |
sugar
granulated |
|
| 3 | cups |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
carrots
shredded |
|
| 1 | cup |
pineapple
crushed, drained |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | each |
egg whites
whipped |
*
|
| Topping | |||
| 8 | ounces |
cream cheese (nonfat)
softened |
|
| ½ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 473 | ml |
sugar
granulated |
|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
carrots
shredded |
|
| 237 | ml |
pineapple
crushed, drained |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 59 | ml |
vegetable oil
|
|
| 3 | each |
egg whites
whipped |
*
|
| Topping | |||
| 231.2 | ml/g |
cream cheese (nonfat)
softened |
|
| 118 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
