Recipe - Carrot Cake With Pineapple

BATTER
2 cup Granulated sugar
3 cup Unbleached flour
2 teaspoon Baking soda
2 teaspoon Cinnamon
One fourth teaspoon Salt
2 cup Carrots; shredded
1 cup Crushed pineapple; drained
2 teaspoon Pure vanilla extract
One fourth cup Olive oil
3 Egg whites; whipped

TOPPING
8 ounce Fatfree cream cheese;
softened
One half cup Powdered sugar
2 teaspoon Pure vanilla extract

submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA)
Recipe By : Country Baking Cookbook

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.

Per serving: 334 Calories; 5g Fat (12% calories from fat); 7g Protein; 66g
Carbohydrate; 3mg Cholesterol; 379mg Sodium

(Anita A. Matejka, Texas, USA)

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 17 JUNE 1996

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