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Pineapple Carrot Cake |
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Serves: 8 Print this Recipe1/2 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 carrots 1/2 cup raisins TOPPING 4 ounces cream cheese 1/3 cup powdered sugar 1/4 teaspoon pumpkin pie spice 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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