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Low cholesterol, Low calorie, Low saturated fat, Diet, Pineapple Carrot Cake Recipe
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 can (8 oz.) crushed pineapple in juice, drained reserve 3 tablespoons juice for topping)
1/2 cup frozen Eggbeaters, defrosted - or 1/2 cup egg whites
1/4 cup Wesson vegetable oil
1 cup shredded carrots
1/2 cup raisins (optional)
Topping:
1/2 cup 60% reduced fat nil cholesterol, nil saturated fat margarine.
1 and 1/2 cups icing sugar
2 tablespoons skim milk
1/4 teaspoon pumpkin pie spice
Directions:
Heat oven to 350 degrees. Spray 9-inch round cake pan with nonstick, vegetable cooking spray.
Dust lightly with all-purpose flour. Set aside.
Combine all cake ingredients except carrots and raisins in large mixing bowl. Beat at low speed of electric mixer just until combined.
Beat at high speed for 2 minutes, scraping bowl frequently. Fold in carrots and raisins. Pour batter into prepared pan.
Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.
Remove cake from pan. Place on serving plate. In small mixing bowl, combine all topping ingredients and just enough of the reserved juice. Beat at medium speed of electric mixer until smooth.
Spread topping on cooled cake. Sprinkle with additional shredded carrot, if desired. Note calories are greatly reduced by leaving out the topping.
Servings: 8
Food Table per Serving:
Calories:
Fat:
cholesterol Free
Saturated Fat about 1 gram
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