This is a print preview of "Carrot Cake With Pineapple" recipe.

Carrot Cake With Pineapple Recipe
by Global Cookbook

Carrot Cake With Pineapple
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  Servings: 12


  • 2 c. Granulated sugar
  • 3 c. Unbleached flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 c. Carrots, shredded
  • 1 c. Crushed pineapple, liquid removed
  • 2 tsp Pure vanilla extract
  • 1/4 c. Extra virgin olive oil
  • 3 x Egg whites, whipped
  • 8 ounce Fat-free cream cheese, softened
  • 1/2 c. Powdered sugar
  • 2 tsp Pure vanilla extract


  1. 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 tsp. vanilla extract, oil, and egg whites. Mix dry ingredients with wet ingredients just till moistened.
  2. Mix will be thick. Pour mix into prepared pan. Bake, for 1 hour.
  3. Meanwhile, to prepare topping, combine cream cheese, powdered sugar, and remaining vanilla extract in a small mixing bowl. Blend till smooth.
  4. Spread over cooled cake.