The only fat you'll find here is in the frosting, and even that is a reduced fat recipe.
The pineapple is what keeps the cake moist and sweet. Since this is a combination of two different
recipes, there isn't an exact calorie count, but each serving clocks in at less than 300 calories and
somewhere around 5 grams of fat.
2 1/2 c. unbleached flour
1 1/3 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
2 8-oz cans crushed pineapple in juice (you will be using both pineapple and juice)
1/4 c. skim or low-fat soy milk
4 lightly beaten egg whites or 1/2 c. egg substitute
2 tsp. vanilla extract
2 c. grated carrots, packed (count on using 5 medium to large carrots)
3/4 c. raisins (golden, regular or a combination of the two)
12 oz. non-fat cream cheese, softened
4 oz. Neufchâtel cheese or reduced-fat cream cheese, softened
1 tbsp. vanilla
1/2 tsp. lemon extract
1 1/2 c. confectioner's sugar
2 tbsp. chopped, lightly toasted walnuts (optional)
Preheat oven to 325 degrees. In a medium-sized bowl, mix dry ingredients - flour, sugar, baking soda
and cinnamon. Blend well. Stir in pineapple and juice, milk, egg whites or substitute and vanilla
extract. Lastly, fold in the carrots and raisins. Cover the inside of a 9x13-inch baking pan with cooking
spray. Evenly spread the batter and bake for 35 minutes, or until a wooden toothpick inserted in the
center comes out clean (it's always best to go with the toothpick test, by the way). Remove from oven
and let cool.
Take a medium mixing bowl and blend the cream cheese, Neufchâtel, vanilla and lemon extract. Beat
until smooth with an electric mixer. Stir in the confectioner's sugar, then beat until mixture is smooth.
Spread over cooled cake.
Makes 16 servings - refrigerate the leftovers (if there are any!).
Cake recipe adapted from Secrets of Fat-Free Cooking
by Sandra Woodruff, RD. Frosting recipe adapted from Low-Fat Living Cookbook
by Leslie L. Cooper.