Carrot-pineapple Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or oleo, softened**
3 each: Eggs**,
1 cup: Thawed frozen unsweetened pineapple juice concentrate,
2 tsp: Vanilla,
2 1/2 cup: All-purpose flour,
2 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Ground nutmeg,
1 tsp: Ground cinnamon,
1/4 tsp: Salt,
3 cup: Shredded carrots ----------ICING----------,
8 ounce: Cream cheese, softened
1 can: , (8 oz) crushed pineapple in unsweetened juice, drained well
1 tsp: Vanilla,
1/2 cup: Chopped toasted pecans, op
**PERSONAL NOTE from Ursula Taylor, to cut back on fat - use egg substitute.. and low fat margarine..
Directions:
Preheat oven to 350 degrees F. Beat butter in large bowl until
creamy. Blend in eggs, pineapple juice concentrate and vanilla.
Combine flour, baking powder, baking soda, spices and salt. Gradually
add to egg mixture, beating until well blended. Stir in carrots.
Spread batter evenly into greased 12 x 8" baking dish. Bake 30
minutes or until wooden pick inserted in center comes out clean. Cool
completely on wire rack. Prepare Icing by combining all ingredients
except pecans. Mix well. Spread over cooled cake. Sprinkle with
pecans, if desired.
Nutritional information per serving: calories - 319, protein - 6
g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium
~ 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.
FROM: Favorite All Time Recipes - Sugar-Free Desserts Copyright
December 1992
NOTE*** Lower fat content by using egg substitutes, omitting
pecans, and using Neufchatel (light) cream cheese in icing.
Source from luhu.jp
creamy. Blend in eggs, pineapple juice concentrate and vanilla.
Combine flour, baking powder, baking soda, spices and salt. Gradually
add to egg mixture, beating until well blended. Stir in carrots.
Spread batter evenly into greased 12 x 8" baking dish. Bake 30
minutes or until wooden pick inserted in center comes out clean. Cool
completely on wire rack. Prepare Icing by combining all ingredients
except pecans. Mix well. Spread over cooled cake. Sprinkle with
pecans, if desired.
Nutritional information per serving: calories - 319, protein - 6
g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium
~ 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.
FROM: Favorite All Time Recipes - Sugar-Free Desserts Copyright
December 1992
NOTE*** Lower fat content by using egg substitutes, omitting
pecans, and using Neufchatel (light) cream cheese in icing.
Source from luhu.jp