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Pineapple Carrot Cake

cakes, desserts, low fat

=== CAKE ===
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup brown sugar - (packed)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 can crushed pineapple in juice - (8 oz); drained
(reserve 3 tbspns juice for topping
1/2 cup frozen cholesterol-free egg product; defrosted
(or substitute 2 eggs)
1/4 cup vegetable oil
1 cup shredded carrots
1/2 cup raisins or walnuts; (optional)
=== TOPPING ===
4 ounces light or nonfat cream cheese; softened
1/3 cup powdered sugar
1/4 teaspoon pumpkin pie spice

Heat oven to 350 degrees. Spray 9-inch round cake pan with nonstick vegetable cooking spray. Dust lightly with all-purpose flour. Set aside. Combine all cake ingredients except carrots and raisins or walnuts in large mixing bowl. With an electric mixer, beat at low speed just until combined. Beat at high speed for 2 minutes, scraping bowl frequently. Fold in carrots and raisins or walnuts. Pour batter into prepared pan. Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove cake from pan. Place on serving plate. In small mixing bowl, combine all topping ingredients and reserved juice. With an electric mixer, beat at medium speed until smooth. Spread topping on cooled cake. Sprinkle with additional shredded carrot, if desired. Microwave tip: Microwave prepared topping on high for 30 to 45 seconds, or until warm, stirring once. Spoon warm topping over wedges of warm cake. Recipe is based on single-layer cake. This recipe yields 8 servings. Nutritional Information Per Serving (1/8 of single-layer cake): Calories: 230 (30 percent from fat); Protein: 5g; Fat: 8g (saturated fat: 1g); Carbohydrates: 33g; Fiber: 2g; Cholesterol: 5mg; Sodium: 220mg. (Raisins and walnuts are not included in the nutritional information.)

Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 141 Calories (kcal); 7g Total Fat; (44% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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