| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cakes, Desserts -, Low-fat | 16 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 | cn | Unsweetened crushed pineapple; undrained (8 oz) |
| 2 | Eggs | |
| 3/4 | c | Plus |
| 2 | tb | Sugar |
| 1/4 | c | Vegetable oil |
| 3/4 | c | Buttermilk |
| 2 | ts | Vanilla extract |
| 2 | c | Shredded carrots |
| 1 | Baking spray | |
| 1 | pk | Lt. cream cheese; (8 oz) |
INSTRUCTIONS
1. In medium bowl, stir together first 5 ingredients. Set aside. 2. Drain pineapple, reserving 1 tbsp plus 2 tsp of juice. Set pineapple and juice aside. 3. In large bowl, beat eggs at high speed until light and fluffy (about 5 mins). Beat in sugar, oil, buttermilk, and vanilla. Gently add flour mixture, pineapple, and carrot. 4. Pour batter into 13x9x2-inch baking pan sprayed with baking spray. Bake at 350F for 35 mins or until wooden pick inserted in centre comes clean. Cool completely in pan. 5. In small bowl, beat cream cheese and reserved pinapple juice at high speed of mixer until light and fluffy. Spread over cooled cake, and cut. Contributor: Cooking Light 90 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Cathleen" <catht@interlog.com> on Dec 19, 1997
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