Sure you've tried carrot cake before, but have you ever made one with pineapple? A can of crushed pineapple is the secret ingredient in this cream cheese-frosted carrot cake.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 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 Product
2 Tbsp. Jet-Puffed Marshmallow Creme
2 Tbsp. icing sugar
Add To Shopping List
How do I 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 Kitchen Tips!
For a stronger spice flavour, increase cinnamon and nutmeg to 1 tsp each.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
Cholesterol 15 mg
Sodium 95 mg
Carbohydrate 11 g
Fibre 0 g
Sugars 4 g
Protein 2 g
16 servings, 1 piece (34 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.