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Pineapple Carrot Cake

Serves: 8
Total Calories: 296

Ingredients

1/2 cup flour
1/2 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 (8-ounce) can crushed pineapple in juice, drain and reserve 3 tablespoons juice
2 eggs
1/4 cup vegetable oil
1 cup shredded carrot
1/2 cup raisins

TOPPING
4 ounces cream cheese
1/3 cup powdered sugar
1/4 teaspoon pumpkin pie spice

Directions:

Combine flour, whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, pineapple, eggs, and oil. Add carrots and raisins. Bake at 350°F in greased and floured prepared pans. When cool, top with the following: TOPPING: Mix together reserved pineapple juice, cream cheese, powdered sugar, and pumpkin pie spice.

Nutritional Facts:

Serves: 8
Total Calories: 296
Calories from Fat: 112

This Pineapple Carrot Cake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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