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[edit] Ingredients
½ |
c. canola oil |
⅓ |
c. fructose |
4 |
|
½ |
c. frozen unsweetened pineapple concentrate |
2 |
tsp. cinnamon |
24 |
packets Equal |
1 |
tsp. nutmeg |
½ |
tsp. salt |
½ |
c. chopped pecans |
2 |
c. flour |
1 |
tsp. baking powder |
2 |
|
8 |
oz. nonfat cream cheese |
1 |
|
1 |
env. sugar-free whipped cream |
[edit] Preparation
Step 1 |
Spray 2 baking pans with Pam and flour. Preheat oven to 350 degrees. Beat oil, fructose, and egg replacer until thick. Add pineapple juice and all dry ingredients. Beat well. Add vegetables and pecans. Bake in two pans, putting half of mixture in each. Bake 30-35 minutes. |
Step 2 |
Mix pudding to label directions. Add 1/2 package softened cream cheese. Blend well. Place between layers of cake. Mix whipped cream to label directions. Add 1/2 package softened cream cheese. Blend well. Use for top of cake frosting. |
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[edit] About Carrot Or Zucchini Cake
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