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Receta Carrot Cake

Name: Carrot Cake
Ingredients: 1 can (20 ounce) crushed pinneaple, liquid removed; 12 ounce Dry prunes, pureed with the juice from the pineapple; 2 c. Sugar; 3/4 c. Pureed prunes above; 4 x Egg whites; 2 tsp Vanilla; 2 1/4 c. Flour; 2 tsp Baking soda; 2 tsp Cinnamon; 1 tsp Nutmeg; 1/2 tsp Seasalt; 3 c. Grated carrots; 1 c. Rasins ( optional); 1 can Pinneaple; 6 ounce Fat free cream cheese; 3 c. Powdered sugar; 1 tsp Vanilla

de Global Cookbook

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Ingredientes

1 can (20 ounce) crushed pinneaple, liquid removed
12 ounce Dry prunes, pureed with the juice from the pineapple
2 c. Sugar
3/4 c. Pureed prunes above
4 x Egg whites
2 tsp Vanilla
2 1/4 c. Flour
2 tsp Baking soda
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Seasalt
3 c. Grated carrots
1 c. Rasins ( optional)
1 can Pinneaple
6 ounce Fat free cream cheese
3 c. Powdered sugar
1 tsp Vanilla

Direcciones

Preheat oven to 375 degrees F. Coat a 13 x9 baking pan with Pam. In bowl combine sugar, prunes, egg whites, and vanilla. Add in nutmeg and salt, baking soda, and cinnamon. Add in flour. Stir in carrots, pineapple and raisins.
Spread batter into pan. Pake 30 to 35 minutes. Be sure not to over bake. Cold
Cream Cheese Frosting: Beat with rotary mixer until smooth and creamy.
Spread on cake Enjoy
Note: if you want you can subistute apple juice for the pineapple juice in the prunes. Save the rest of the prunes to bake with.