Low Sugar Carrot Cake

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup sugar
1/2 cup Canola or corn oil
2 eggs
1 cup grated carrots (approx 3 medium)
1/2 cup chopped walnuts
1 can crushed pineapple, drained (small-8 oz)

Instructions

Yield: One 6 cup rectangular pan or,. One (7+3/4 X 7+3/4 X 2 in) small square pan. Preheat oven to 350 F. Sift together flour, baking powder, baking soda, salt, and cinnamon. In medium mixing bowl beat oil and sugar 2 minutes with electric mixer at low speed. Beat in flour mixture and eggs alternating with each, just until smooth. Stir in carrots, pineapple, and nuts. Turn into greased 6- cup rectangular pan. Bake at 350 degrees for 45 minutes. Cool completely on rack (approx 15 minutes). Recipe can be doubled. Store the cake wrapped in plastic wrap, in the refrigerator. It'll keep for 7-10 days. Garnish with walnuts. Substitute ingredients: 1/2 cup mashed ripe banana 1/2 cup raisins Cream Cheese Frosting 1/4 stick butter, softened 8 oz cream cheese, softened 1/4 cup confectioner's sugar 1 tsp vanilla extract Soften cream cheese at room temperature. Blend all ingredients together until smooth enough to spread on a cooled cake.