Pineapple-Carrot Cake

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
PAM® for Baking Spray1 can (8 oz each) crushed pineapple in juice, drained, reserving 1 tbsp juice 1 cup all-purpose flour 1 cup whole wheat flour 1 cup firmly packed brown sugar 1 cup Egg Beaters®Original 1/2 cup Pure Wesson® Vegetable Oil ½ cup apple sauce, plain or cinnamon 1 teaspoon pumpkin pie spice 1 teaspoon baking powder1 cup shredded carrots (2 med = 1 cup shredded) 1 teaspoon baking soda1 cup raisins, optional 4 ounces Kraft Fat Free cream cheese, softened 1 cup confectioners' sugar or 1 cup Splenda Sweetener 1 teaspoon pumpkin pie spice
Directions
Preheat oven to 350°F. Spray 9-inch round baking pan with baking spray; set aside. Combine pineapple, flours, brown sugar, Egg Beaters, oil, apple sauce, 1 teaspoon pumpkin pie spice, baking powder and baking soda in large bowl. Beat with electric mixer on low speed just until blended. Beat on high speed 2 minutes, scraping bowl frequently. Gently stir in carrots and the raisins, if desired. Pour into prepared pan

Meanwhile, beat cream cheese, powdered sugar, (or Splenda) remaining 1/4 teaspoon
pumpkin pie spice and the reserved tablespoon pineapple juice with electric mixer on medium speed until well blended. Place cake on serving plate; spread with the cream cheese frosting. Garnish with additional shredded carrot, if desired.
Makes 8 servings (1/8 of cake)




Number of Servings: 8

Recipe submitted by SparkPeople user PC_BOB.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 350.4
  • Total Fat: 1.9 g
  • Cholesterol: 1.5 mg
  • Sodium: 378.5 mg
  • Total Carbs: 74.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.5 g

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy