Dessert

Pineapple-Carrot Cake is for Dessert.

Pineapple-Carrot Cake takes 45 minutes to prepare.

Pineapple-Carrot Cake takes 25 minutes to cook.

Pineapple-Carrot Cake makes 8 servings.

The ingredients for Pineapple-Carrot Cake are:

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

Here is how you make Pineapple-Carrot Cake:

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 panMeanwhile, beat cream cheese, powdered sugar, (or Splenda) remaining 1/4 teaspoonpumpkin 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: 8Recipe submitted by SparkPeople user PC_BOB.

The nutritional information for Pineapple-Carrot Cake is:

• 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