Carrot Cake With Pineapple (Low Fat)

Course : Cakes
Serves: 12
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2 cups granulated sugar
3 cups unbleached flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 cups carrots -- grated
1 cup crushed pineapple -- drained
2 teaspoons pure vanilla extract
1/4 cup olive oil
3 whole egg whites -- slightly beaten
8 ounces fat-free cream cheese -- softened
1/2 cup powdered sugar
2 teaspoons pure vanilla extract

Preparation / Directions:

Preheat oven to 350 degrees. 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, two teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake, for one 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.


Nutritional Information:

333 Calories (kcal); 5g Total Fat; (12% calories from fat); 7g Protein; 67g Carbohydrate; 2mg Cholesterol; 379mg Sodium

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