Pineapple-Carrot Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pineapple-Carrot Cake calories by ingredient
Introduction
The raisins are optional, and leaving them out will lower the total calories. redcing the total calories and fat, does not sacrifice flavor or texture.The raisins are optional, and leaving them out will lower the total calories. redcing the total calories and fat, does not sacrifice flavor or texture.
Number of Servings: 8
Ingredients
-
PAM® for Baking Spray
1 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 powder
1 cup shredded carrots (2 med = 1 cup shredded)
1 teaspoon baking soda
1 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.
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.