Pineapple Carrot Cake

pineapple_carrot_cake Pineapple Carrot Cake - A rich, sweet, dessert cake that is, believe it or not, low fat, and, sugar free! The all natural sweetness of the fresh, healthy carrots and pineapple, is more than enough to satisfy any sweet tooth. Great for potlucks, as anyone can enjoy its pleasant taste.

Prep Time: 15-20 mins
Cook Time: 30 mins
Servings: 8
Main Ingredient: Carrot, Pineapple
Difficulty Level: 2

Ingredients to make Pineapple Carrot Cake

1/2 c Low Fat margarine,softened
3 Eggs** For low fat use egg substitute
1 c Thawed frozen unsweetened pineapple juice concentrate
2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots

ICING
8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in unsweetened juice,drained
1 ts Vanilla

Directions to make Pineapple Carrot Cake

Step 1:Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots.
Step 2:Spread batter evenly into greased 12 x 8 inch baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Step 3:Prepare Icing by combining all ingredients. Spread over cooled cake.

Image Source: stu_spivack

Carrot Zucchini Cake

June 1, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy Cake Recipes

  Carrot Zucchini Cake - Help ease all your dessert guilt by having a healthy dessert. Sure it’s cake, but it has “good-for-you” veggies in it too. Feeling better about it now, good, go make one now!Prep Time: 15 mins
Cook Time: 30 mins
Main Ingredient: Zucchini, Carrot
Difficulty Level: 2

Ingredients to make Carrot Zucchini Cake

2 Egg
1 c Carrot,grated
1 c Sugar
1 c Zucchini,grated
2/3 c Oil
1/4 c Coconut,shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt

CREAM CHEESE ICING
1 pk Cream cheese,4 oz
1/4 c Butter
1 ts Orange rind,grated
2 c Icing sugar
1 ts Vanilla

Directions to make Carrot Zucchini Cake

Step 1:CAKE: Preheat oven to 350F. Grease & flour 9 inch pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add first mixture in large bowl & beat together till mixed (batter will be thick).
Step 2:Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.
Step 3:ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy.

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