Carrot-Pineapple Cake
| 2-1/2 | cups unbleached flour | 1-1/3 | cups flour |
| 2 | teaspoons baking soda | 2 | teaspoons ground cinnamon |
| 2 | cans (8 oz each) crushed pineapple in juice, undrained | 1/4 | cup skim milk |
| 4 | egg whites, lightly beaten | 2 | teaspoons vanilla extract |
| 1/2 | cups golden raisins | 2 | cups grated carrots |
| | 1/3 | cup chopped pecans (optional) |
| CREAM CHEESE ICING: | | |
| 1 | cup nonfat ricotta cheese | 8 | oz. nonfat cream cheese |
| 1 | teaspoon vanilla extract | 1/2 | cup confectioner's sugar |
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Combine flour, sugar, baking soda & cinnamon in a bowl, & mix well. Stir in pineapple, including juice, & the milk, egg whites, & vanilla extract. Fold in carrots, raisins, & pecans. Coat pan with nonstick cooking spray. Spread batter evenly in pan, & bake at 325 degrees for 35 minutes; cool. To make icing, combine all the icing ingredients in a food processor, & process until smooth. Spread over cake & serve immediately.
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