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Carrot Cake With Pineapple

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cake 12 Servings

INGREDIENTS

2 c Granulated sugar
3 c Unbleached flour
2 t Baking soda
2 t Cinnamon
1/4 t Salt
2 c Carrots, shredded
1 c Crushed pineapple, drained
2 t Pure vanilla extract
1/4 c Olive oil
3 Egg whites, whipped
8 oz Fat-free cream cheese
softened
1/2 c Powdered sugar
2 t Pure vanilla extract

INSTRUCTIONS

submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA) Recipe  By
: Country Baking Cookbook  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.  Per serving: 334 Calories; 5g Fat (12% calories from fat); 7g
Protein; 66g Carbohydrate; 3mg Cholesterol; 379mg Sodium  (Anita A.
Matejka, Texas, USA)  DAVE <DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET
LIST SERVER  RECIPE ARCHIVE - 17 JUNE 1996  From the 'RECIPEinternet:
Recipes from Around the World' recipe list.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 2.3mg
Sodium: 407mg
Potassium: 179.1mg
Carbohydrates: 72.2g
Fiber: 1.8g
Sugar: 46.4g
Protein: 6.5g


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