Pineapple Carrot Cake
Low Calorie Recipe
Pineapple Carrot Cake with pineapples and carrots teaming up with whole wheat flour, pumpkin pie spice, shredded carrots and raisins to make a nutrition and flavor packed fruity cake.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 8-oz. can crushed pineapple in juice, drained - reserve 3 tablespoons juice for topping
1/2 cup liquid egg substitute
1/4 cup vegetable oil
1 cup shredded carrots
1/2 cup raisins (optional)
4 oz. light cream cheese, softened
1/3 cup powdered sugar
1/4 teaspoon pumpkin pie spice
Heat oven to 350 degrees. Spray 9-inch round cake pan with nonstick, vegetable cooking spray. Dust lightly with all-purpose flour. Set aside.
Combine all cake ingredients except carrots and raisins in large mixing bowl. Beat at low speed of electric mixer just until combined. Beat at high speed for 2 minutes, scraping bowl frequently. Fold in carrots and raisins. Pour batter into prepared pan. Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.
Remove cake from pan. Place on serving plate. In small mixing bowl, combine all topping ingredients and reserved juice. Beat at medium speed of electric mixer until smooth. Spread topping on cooled cake. Sprinkle with additional shredded carrot, if desired.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Yield: 8 servings
Calories: 240; Cholesterol: 10g; Protein: 1g; Fat: 9g; Sodium: 220mg