Frank's Recipes! Carrot Cake with Pineapple

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Carrot Cake with Pineapple

Serving Size : 12

Batter:
2 cups granulated sugar
3 cups flour, unbleached
2 tsps baking soda
2 tsps cinnamon
1/4 tsp salt
2 cups carrots, shredded
1 cup crushed pineapple, drained
2 tsps vanilla
1/4 cup vegetable oil
3 egg whites, whipped

Topping:
8 ozs fat-free cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract

Preheat oven to 350. 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, 2 teaspoons vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Mixture will be thick. Pour mixture into prepared pan. Bake, for 1 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.