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Carrot-Pineapple Cake

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carrot-Pineapple Cake – Bright orange, carrots, and sweet, golden pineapple give this fabulous cake so much natural sweetness, we didn’t even add sugar! Topped with a tasty cream cheese frosting, who knew vegetables could be for dessert?

Prep Time: 15-20 mins
Cook Time: 30 mins
Servings: 8
Main Ingredient: Carrot, Pineapple
Difficulty Level: 2

Ingredients to make Carrot-Pineapple Cake

1/2 c Low Fat margarine,softened
3 Eggs** For low fat use egg substitute
1 c Thawed frozen unsweetened pineapple juice concentrate
2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots

ICING
8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in unsweetened juice,drained
1 ts Vanilla

Directions to make Carrot-Pineapple Cake

Step 1: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.

Step 2:Spread batter evenly into greased 12 x 8 inch baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.

Step 3:Prepare Icing by combining all ingredients. Spread over cooled cake.

Image Source: foodista

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