Gallery

Recipe Summary

prep:
16 mins
cook:
30 mins
additional:
10 mins
total:
56 mins
Yield:
12 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

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

  • 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.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

272 calories; fat 9.1g; saturated fat 0.6g; protein 3.6g; carbohydrates 45.1g; cholesterol 24mg; iron 0.8mg; sodium 190mg; calories from fat 30%; fiber 1.4g; calcium 22mg.
Advertisement
Advertisement