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Carrot: Carrot Pineapple Cake w/ Vanilla Topping

Source of Recipe

Healthy Exchanges


List of Ingredients

1 1/2 cups flour
1 teaspoon baking powder and baking soda
1 teaspoon apple pie spice
1/2 cup sugar twin
2 tablespoons oil
2 eggs
1 1/2 teaspoons vanilla
1 cup crushed pineapple (drain and reserve liqui
1/4 cup plain nonfat yogurt
2 cups fine shredded carrots
1/4 cup raisins
1 package fat free cream cheese
1/4 cup cool whip


Recipe

Preheat oven to 350ºF. Spray an 8x8 dish with butter flavor cooking spray. In large bowl, combine flour, baking powder and soda, apple pie spice, and 6 tbl. sugar twin. In small bowl, combine oil, eggs, 1 tsp vanilla, 1/4 c. reserved pineapple juice, pineapple, and yogurt; mix well using wire whisk. Add to flour mix and stir just to combine. Add carrots and raisins, mixing gently to combine. Pour into prepared baking dish. Bake for 20-25 minutes. Place on wire rack and allow to cool. In medium bowl, stir cream cheese with spoon til soft. Add 2 tbl. reserved pineapple juice, remaining 1/2 tsp vanilla, remaining 2 tsp sugar twin, and the cool whip; mix well to combine. Spread evenly over cooled cake. Cut into 8 servings.