Low Fat Pineapple Carrot Cake Recipes

CARROT PINEAPPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

HEALTHY PINEAPPLE CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Line two 6" round cake pans, or one 9x9" square pan with parchment paper and grease. Set aside.
• In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
• In a large bowl, mix together egg and apple sauce.
• Add vanilla, sugar and crushed pineapple. Stir until combined.
• Pour dry ingredients into wet and gently mix with a spatula until completely combined.
• Stir in carrots until evenly distributed.
• Pour batter into prepared pan(s).
• Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
• Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
• While cake is cooling, make the frosting:
• Cream the butter and cream cheese until smooth.
• Add vanilla and salt and beat until combined.
• Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
• Spread on cake!

LOW FAT PINEAPPLE CARROT CAKE

Steps:

• In a large bowl combine first 4 ingredients and stir well.
• Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
• Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
• *Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!

LOW-FAT CARROT CAKE

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

LIGHT & MOIST LOW-FAT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
• Combine flour, soda, cinnamon, ginger, baking powder, and salt.
• In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
• Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.