Prep Time
16 Mins
Cook Time
30 Mins
Other Time
10 Mins
Yield
12 servings (serving size: 1 piece)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients.

Step 4

Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until blended. Stir in carrot and raisins. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Remove wax paper. Cool completely on wire rack.

Step 5

Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.

Step 6

Place cake layer on a plate; spread top and sides with cream cheese mixture. Sprinkle top with pecans. Store cake loosely covered in refrigerator.

Oxmoor House Healthy Eating Collection

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