Brunch

PINEAPPLE and CARROT COFFEE CAKE is for Breakfast, Dessert.

PINEAPPLE and CARROT COFFEE CAKE takes 10 minutes to prepare.

PINEAPPLE and CARROT COFFEE CAKE takes 30 minutes to cook.

PINEAPPLE and CARROT COFFEE CAKE makes 12 servings.

The ingredients for PINEAPPLE and CARROT COFFEE CAKE are:

IN ONE BOWL PLACE
2 CUPS OF FLOUR, WHITE, OR WHEAT
1 CUP OF SPLENDA SUGAR
2 TSP BAKING POWDER
1 15 OZS CAN CRUSHED PINEAPPLE IN OWN JUICE
1 CUP OF GRATED CARROTS
1 LRG EGG. BEATEN

Here is how you make PINEAPPLE and CARROT COFFEE CAKE:

iN A SMALL MIXING BOWL PLACE FLOUR, SPLENDA, BAKING POWDER . SET ASIDE.IN ANOTHER LARGE MIXING BOWL PUT IN CAN PINEAPPLE. CARROTS AND EGG MIX THEN ADD IN DRY INGREIDENTS. SET OVEN TEMPERATURE TO 350 PREHEAT WHILE MIXING UP THE BATTER. iF YOU LIKE NUTS IN YOUR BY ALL MEAN GO AHEAD, I KNOW IT WILL BE BETTER. PLACE IN A 9" ROUND CAKE PAN AND BAKE FOR 30 MIN OR UNTIL DONE. COOL SLIGHTLY I CUT MINE IN 12 SLICES. ENJOY!Number of Servings: 12Recipe submitted by SparkPeople user STARTINGOVER03.

The nutritional information for PINEAPPLE and CARROT COFFEE CAKE is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 99.1

• Total Fat: 0.7 g
• Cholesterol: 17.8 mg
• Sodium: 93.9 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 1.0 g
• Protein: 2.9 g

The dietary needs meet for PINEAPPLE and CARROT COFFEE CAKE is Vegetarian