Carrot Cake With Pineapplecakes Batter----- 2 cup granulated sugar 3 cup unbleached flour 2 teaspoon baking soda 2 teaspoon cinnamon 1/4 teaspoon salt 2 cup carrots -- shredded 1 cup crushed pineapple -- 1 drained 2 teaspoon pure vanilla extract 1/4 cup olive oil 3 egg whites -- whipped Topping---- 8 oz fat-free cream cheese -- 1 softened 1/2 cup powdered sugar 2 teaspoon 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. Recipe By : Country Baking Cookbook From: "Ssarge@mc.Net" |
