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Carrot & Pineapple Cake

Carrot & Pineapple Cake recipe
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prep time
10 min
total time
1 hr 15 min
makes
16 servings, 1 piece (34 g) each
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kraft
recipe by: kraft

What You Need

1 cup flour
1 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. each ground cinnamon and ground nutmeg
1/2 cup brown sugar blend sugar replacement
1/4 cup fat-free sour cream
1/4 cup canola oil
1 egg
1 tsp. vanilla
1 carrot, coarsely chopped
1/2 cup canned crushed pineapple (1/4 of 14 fl oz/398-mL can), drained
1/4 cup Philadelphia Light Cream Cheese Spread
2 Tbsp. Jet-Puffed Marshmallow Creme
2 Tbsp. icing sugar

Make It

HEAT oven to 350ºF.

STIR flour, baking powder, baking soda and spices in medium bowl with whisk until well blended. Whisk next 5 ingredients in large bowl until well blended. Stir in carrots and pineapple. Add flour mixture; mix well.

POUR into 8-inch square pan sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centre comes out clean. Cool completely.

MIX remaining ingredients until well blended. Spread onto cake.

kraft kitchens tips

Special Extra
For a stronger spice flavour, increase cinnamon and nutmeg to 1 tsp each.

nutritional information

K:58938v0ec:126905

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