Carrot Cake with Pineapple Batter:
2 c Granulated sugar
3 c Unbleached flour
2 ts Baking soda
2 ts Cinnamon
1/4 ts Salt
2 c Carrots -- shredded
1 c Crushed pineapple, drained
2 ts Pure vanilla extract
1/4 c Olive oil
3 Egg whites -- whipped
Topping8 oz Fat-free cream cheese, softened
1/2 c Powdered sugar
2 ts Pure vanilla extract
Preheat oven to 350. 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. Carrot Cake with Pineapple printer friendly version located here. (Just the recipe. Nothing else.)
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