1 can (20 oz.) crushed pineapple in unsweetened
juice, divided
2 cups each all-purpose flour, shredded
carrots
1 cup non-fat powdered milk
2 tsp. each baking powder,
cinnamon
1/2 cup walnuts, roughly chopped
3/4 cup egg
substitute
1/3 cup canola or corn oil
4 tsp. vanilla,
divided
1 cup each unsweetened coconut, lowfat ricotta
cheese
3/4 cup raisins, optional
4 pkg. artificial sweetener
Directions
Heat oven to 350º
F. (175º C). Drain juice from pineapple. Reserve juice, and separate
1/2 drained pineapple for filling (about. 1 cup). Sift flour,
powdered milk, baking powder and cinnamon. Add walnuts and carrots.
In a separate bowl, mix together eggs, reserved pineapple juice, oil
and 2 tsp. vanilla. Blend 2 mixtures together until just combined.
Fold in half of drained pineapple (1 cup), coconut and raisins. Pour
into 2 9" round cake pans, coated with nonstick cooking spray and
floured. Bake at 350º F. 40 minutes. Let cool 10 minutes in pans,
then remove and cool completely on racks. Filling: Beat ricotta,
sweetener, and 2 tsp. vanilla until fluffy; stir in cup of reserved
pineapple. Spread between cake layers. Pass Maple/Yogurt Sauce, if
desired: Stir 1/2 cup lowfat plain yogurt, 2 tsp. maple syrup and a
couple drops of vanilla and chill.
Makes 16
servings.
Cakes
and Bakery Delights Recipes