Carrot Cake With Cream Cheese Frosting
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Canned unsweetened crushed pineapple||8 Ounce, undrained (1 Can)|
|Sugar||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Shredded carrots||2 Cup (32 tbs)|
|Vegetable cooking spray||1|
|Light process cream cheese product||8 Ounce (1 Package)|
Combine first 5 ingredients in a medium bowl, stirring well.
Drain pineapple, reserving 1 tablespoon plus 2 teaspoons juice.
Set pineapple and juice aside.
Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy.
Beat in sugar, oil, buttermilk, and vanilla.
Gently stir in flour mixture, reserved pineapple, and shredded carrot.
Pour barter into a 10- x 9- x 2-inch baking pan that has been coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan.
Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy.
Spread over cooled cake, and cut into squares.