Recipes Pineapple Carrot Cake (No artificial sweeteners, Dessert, Vegetarian)

Number of Servings
    • 3 large eggs
    • 1/2 cup lite butter, softened
    • 1 cup unsweetened pineapple juice
    • 2-1/2 cups unbleached white flour
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1 teaspoon nutmeg
    • 1 teaspoon cinnamon
    • 3 cups grated fresh carrots
    • Ingredients for Topping:
    • 1 cup crushed pineapple, well-drained
    • 1 teaspoon cinnamon

Beat together the eggs, butter and pineapple juice. Add flour, baking soda, baking powder, and spices. Beat well. Stir in grated carrots and mix well. Spread batter evenly in an oiled and floured 9-inch by 13-inch baking pan. Toss topping ingredients together and sprinkle over batter. Bake at 350 degrees for 25 to 30 minutes or until browned. Cool on wire rack.

Nutrition Information

279 Calories; 8g Fat (26.6% calories from fat); 8g Protein; 45g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 393mg Sodium.