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Ingredients
- 1992
- 1/2 c Chopped toasted pecans (op)
- 1 ts Vanilla
- -well
- -unsweetened juice, drained
- 1 cn (8 oz) crushed pineapple in
- 8 oz Cream cheese, softened
- -----------ICING----------
- 3 c Shredded carrots
- 1/4 ts Salt
- 1 ts Ground cinnamon
- 1 ts Ground nutmeg
- 1 ts Baking soda
- 2 ts Baking powder
- 2 1/2 c All-purpose flour
- 2 ts Vanilla
- -pineapple juice concentrate
- 1 c Thawed frozen unsweetened
- 3 Eggs
- 1/2 c Butter or oleo, softened
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Directions
Yield: 12 Portionen
Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter evenly into greased 12 x 8 baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Prepare Icing by combining all ingredients except pecans. Mix well. Spread over cooled cake. Sprinkle with pecans, if desired.
Nutritional information per serving: calories - 319, protein - 6 g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium - 346 mg. Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.
FROM: Favorite All Time Recipes - Sugar-Free Desserts Copyright December
NOTE Lower fat content by using egg substitutes, omitting pecans, and using Neufchatel (light) cream cheese in icing.
Weitere Informationen zur Kategorie Cakes.
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