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    Carrot Pineapple Cake w/ Vanilla Topping

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Cliff loves carrot cake, and this one got his attention so fast, even I was surprised. He praised the blend of the spice cake and creamy topping, then showed he meant what he said by asking to have it again the next day.
    Serves 8

    List of Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon apple pie spice
    • 1/2 cup Splenda*
    • 2 tablespoons vegetable oil
    • 2 eggs or equivalent in egg substitute
    • 1 1/2 teaspoons vanilla extract*
    • 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved*
    • 1/4 cup Yoplait plain fat-free yogurt
    • 1 cup finely shredded carrots
    • 1/4 cup raisins
    • 1 (8-ounce) package Philadelphia fat-free cream cheese
    • 1/4 cup Cool Whip Lite


    1. Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine flour, baking powder, baking dosa, apple pie spice, and 6 tablespoons Splenda. In a small bowl, combine oil, eggs, 1 teaspoon vanilla extract, 1/4 cup reserved pineapple juice, pineapple and yogurt. Mix well using a wire whisk. Add flour mixture. Stir just to combine. Add carrots and raisins. Mix gently to combine. Pour into baking dish. Bake 20 to 25 minutes. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add 2 tablespoons reserved pineapple juice, remaining 1/2 teaspoons vanilla extract, remaining 2 tablespoons Splenda, and Cool Whip Lite. Mix well to combine. Spread cream cheese mixture evenly over cooled cake. Cut into 8 servings.

    Final Comments

    Each serving equals:
    HE: 1 Bread, 3/4 Fat, 3/4 Protein (limited),
    1/2 Fruit, 1/4 Vegetable, 1/4 Slider
    205 Calories, 5gm Fat, 9gm Protein, 31gm Carbohydrate,
    418mg Sodium, 2gm Fiber
    DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Fat, 1/2 Fruit

    "Cooking Healthy With a Man in Mind, pg. 266"




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