Carrot Pineapple Cake

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Mindful_Trent
Mindful_Trent Posts: 3,954 Member
in Recipes
So I found this recipe that says it's "Sugar-Free" Carrot Pineapple Cake, but really it's not sugar free, it's just table sugar (cane sugar/white sugar) free... big difference! :laugh: Either way, I thought it was yummy and figured I'd share. I made some adjustments/substitutions to make it a bit healthier. These are in {brackets} in the recipe.

SUGAR-FREE CARROT-PINEAPPLE CAKE

www.cooks.com/rec/view/0,186,150166-245194,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1/2 c. butter, softened {I don't mind using real butter, but I ran out and ended up using some "best life buttery spread" - no trans fat, a much healthier butter alternative than margarine!}
3 eggs
1 c. thawed frozen unsweetened pineapple juice concentrate
2 tsp. vanilla
2 1/2 c. all-purpose flour {I used whole-wheat flour}
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/4 tsp. salt
3 c. shredded carrots
Icing (recipe follows)
1/2 c. chopped toasted pecans (optional)

Preheat oven to 350 degrees. 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 inch baking dish. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack. Prepare icing; spread over cooled cake. Sprinkle with pecans, if desired.

ICING:

1 pkg. (8 oz.) cream cheese, softened {I used Neufchatel Cheese - very similar in taste, but less fat than cream cheese}
1 can (8 oz.) crushed pineapple in unsweetened juice, well drained
1 tsp. vanilla
2 pkgs. Equal {I used a tiny bit of stevia powder - I use 100% stevia, no additives/fillers - it's very strong}

Combine all ingredients, mix well.
Nutrition info with the adjustments I made, for 1/16 of the cake: 228 cal, 6g protein, 25g carbs, 11g fat, 326mg sodium, 12g sugar, 3g fiber, 56mg cholesterol

Replies

  • Mindful_Trent
    Mindful_Trent Posts: 3,954 Member
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    I know it sounds a little odd, but I swear, it's really good! The pineapple juice in the cake makes it more moist, and gives it a little sweetness, and the pineapple in the frosting gives it a delicious fresh, but sweet, taste/texture.
  • RainbowNtheWaterfall
    RainbowNtheWaterfall Posts: 552 Member
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    So I found this recipe that says it's "Sugar-Free" Carrot Pineapple Cake, but really it's not sugar free, it's just table sugar (cane sugar/white sugar) free... big difference! :laugh: Either way, I thought it was yummy and figured I'd share. I made some adjustments/substitutions to make it a bit healthier. These are in {brackets} in the recipe.

    SUGAR-FREE CARROT-PINEAPPLE CAKE

    www.cooks.com/rec/view/0,186,150166-245194,00.html
    Content Copyright © 2011 Cooks.com - All rights reserved.

    1/2 c. butter, softened {I don't mind using real butter, but I ran out and ended up using some "best life buttery spread" - no trans fat, a much healthier butter alternative than margarine!}
    3 eggs
    1 c. thawed frozen unsweetened pineapple juice concentrate
    2 tsp. vanilla
    2 1/2 c. all-purpose flour {I used whole-wheat flour}
    2 tsp. baking powder
    1 tsp. baking soda
    1 tsp. ground nutmeg
    1 tsp. ground cinnamon
    1/4 tsp. salt
    3 c. shredded carrots
    Icing (recipe follows)
    1/2 c. chopped toasted pecans (optional)

    Preheat oven to 350 degrees. 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 inch baking dish. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack. Prepare icing; spread over cooled cake. Sprinkle with pecans, if desired.

    ICING:

    1 pkg. (8 oz.) cream cheese, softened {I used Neufchatel Cheese - very similar in taste, but less fat than cream cheese}
    1 can (8 oz.) crushed pineapple in unsweetened juice, well drained
    1 tsp. vanilla
    2 pkgs. Equal {I used a tiny bit of stevia powder - I use 100% stevia, no additives/fillers - it's very strong}

    Combine all ingredients, mix well.
    Nutrition info with the adjustments I made, for 1/16 of the cake: 228 cal, 6g protein, 25g carbs, 11g fat, 326mg sodium, 12g sugar, 3g fiber, 56mg cholesterol

    This does sound good...when i get in my cake baking mood...i'll try it:O)....thanks !
  • mrssavvysteve
    mrssavvysteve Posts: 239 Member
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    You are quickly becoming my favorite recipe "sharer"

    THANKS! :)
  • jnchorn
    jnchorn Posts: 250 Member
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    Thank for sharing this. :)
  • mountainwoman98
    mountainwoman98 Posts: 182 Member
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    Yummy...thanks for sharing...carrot cake is my weakness.:happy:
  • mrogus
    mrogus Posts: 94
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    bump
  • amycal
    amycal Posts: 646 Member
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    Hey thanks for sending me the link - this sounds awesome! I figured it wasn't sweetened with artificial crap if you made it.
  • reander
    reander Posts: 175 Member
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    Yum, I love carrot cake so this is definitely going on my list of things to try!
  • viclynn
    viclynn Posts: 56 Member
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    bump
  • SHERRIE134
    SHERRIE134 Posts: 26 Member
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    bump
  • shellyrulz
    shellyrulz Posts: 148 Member
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    I am going to try this for my church pot luck tomorrow. That way I can have something a little sweet I can eat. Thanks for sharing

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