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Receta Carrot Cake With Pineapple
by Global Cookbook

Carrot Cake With Pineapple
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  Raciónes: 12

Ingredientes

  • 2 c. granulated sugar
  • 3 c. flour, unbleached
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 c. carrots shredded
  • 1 c. crushed pineapple liquid removed
  • 2 tsp vanilla
  • 1/4 c. vegetable oil
  • 3 x egg whites whipped
  • 8 ounce fat-free cream cheese softened
  • 1/2 c. powdered sugar
  • 1 tsp vanilla extract

Direcciones

  1. 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 tsp. vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just till moistened.
  2. Mix will be thick. Pour mix into prepared pan. Bake, for 1 hour.
  3. Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl. Blend till smooth.
  4. Spread over cooled cake.
  5. NOTES : I tried this carrot cake over the weekend. I baked it an hour as the recipe said, took it out, cooled it and frosted it, stuck it in the frig. When I took it out, the center had fallen. As it turns out the middle was completely raw. I hadn't tested it because I thought it would be too moist for the toothpick test.
  6. Well, it was moist all right(G)!
  7. The flavor was wonderful and so low fat. I'm guessing I should try a shallower pan rather than the loaf pan.