Carrot Cake with Pineapple
Submitted by penguin
Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.
YIELD
1 cakePREP
25 minCOOK
1 hrsREADY
1 hrsThis carrot cake bakes up in a loaf pan, which means less fuss and more cake per slice.
Crushed pineapple keeps the crumb moist while whipped egg whites give it lift without whole eggs weighing things down. Two cups of shredded carrots and a good hit of cinnamon bring that classic carrot cake warmth.
The topping is a lighter take on the traditional. Nonfat cream cheese blended with powdered sugar and vanilla until smooth. Spread it on once the loaf cools and you’ve got a snack cake that disappears fast.
Pro Tips
- Drain the crushed pineapple well and press out extra juice with a fork. Too much liquid will make the batter soupy.
- Whip the egg whites until frothy before folding them in for a lighter texture
- Mix wet into dry just until moistened. The batter should look thick and slightly lumpy. Over-mixing makes it dense.
- Let the loaf cool completely in the pan for 15 minutes before turning out onto a rack
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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.
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