Serves: 16
Total Calories: 326

1 (20-ounce) can crushed pineapple in unsweetened juice, divided
2 cups flour
1 cup nonfat dry milk powder
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 cup walnuts, chopped
2 cups carrots, shredded
3/4 cup egg substitute
1/3 cup corn oil
2 teaspoons vanilla extract
1 cup unsweetened flaked coconut
3/4 cup raisins

FROSTING:
1 cup nonfat ricotta cheese
4 packets artificial sweetener
2 teaspoons vanilla extract
1 cup crushed pineapple packed in unsweetened juice, drained

1. Drain juices from pineapple. Reserve one half of the drained pineapple for the filling.

2. Sift together flour, powdered milk, baking powder and cinnamon.

3. Add walnuts and carrots

4. In a separate bowl, mix together eggs, juice, oil and vanilla.

5. Blend the two mixtures together until just combined. Fold in 1 cup drained pineapple, coconut and raising.

6. Pour into two 9-inch round cake pans that have been coated with nonstick vegetable cooking spray and floured. Bake at 350°F for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks before frosting.

7. For Frosting, beat ricotta, sweetener and vanilla until fluffy, then stir in pineapple. Spread between layers.

EXCHANGES
2 Starch/Bread
2 Fat

NUTRITION FACTS
Calories 262
Total Fat 10 grams
Saturated Fat 3 grams
Cholesterol 2 milligrams
Sodium 142 milligrams
Total Carbohydrate 32 grams
Dietary Fiber 1 gram
Protein 11 grams

Nutritional Facts:

Serves: 16
Total Calories: 326
Calories from Fat: 85

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