Carrot Pineapple Cake

Mindful_Trent

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.

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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

Mindful_Trent

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

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

You are quickly becoming my favorite recipe "sharer"

THANKS!

jnchorn

Thank for sharing this.

mountainwoman98

Yummy...thanks for sharing...carrot cake is my weakness.:happy:

mrogus

bump

amycal

Hey thanks for sending me the link - this sounds awesome! I figured it wasn't sweetened with artificial crap if you made it.

reander

Yum, I love carrot cake so this is definitely going on my list of things to try!

viclynn

bump

SHERRIE134

bump

shellyrulz

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