Pineapple Carrot Cake
Type: Desserts and Baked Goods
This low-fat pineapple-carrot cake tastes sweet and rich.
Serves: Serves: 8
- 1 1/2 cups all-purpose flour
- 1/2 cup Sugar Twin or Sprinkle Sweet
- 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
- 1 teaspoon apple pie spice
- 2/3 cup Carnation Nonfat Dry Milk Powder
- 1/2 cup water
- 2 teaspoons white vinegar
- 1 cup unsweetened applesauce
- 1 cup (one 8-ounce can) crushed pineapple packed in fruit juice undrained
- 1 egg or equivalent in egg substitute
- 1 teaspoon coconut extract
- 2 cups finely grated carrots
- 1/4 cup (1 ounce) chopped walnuts
- 2 tablespoons flaked coconut
- Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray.
- In a large bowl, combine flour, Sugar Twin, dry pudding mix, and apple pie spice.
- In a small bowl, combine dry milk powder, water, and vinegar. Stir in applesauce, undrained pineapple, egg, and coconut extract. Add milk mixture to flour mixture. Mix gently just to combine. Stir in carrots and walnuts.
- Spread batter into prepared cake pan. Evenly sprinkle coconut over top.
- Bake for 45 minutes or until a toothpick inserted in center comes out clean.
- Place cake pan on a wire rack and allow to cool completely. Cut into 8 servings.
- Good served with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.
From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.
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