Low Fat Pineapple Carrot Cake
- Ready In:
- In a large bowl combine first 4 ingredients and stir well.
- Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
- Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
- *Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!
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RECIPE SUBMITTED BY
Why "SoupCookie"? My cousin Ryan use to come to my house after school sometimes and was *always* hungry! So he used to make his version of chocolate chip cookies and I can't remember what he did or didn't do right but the cookies never failed to come out flat and doughy and gooey. We'd put them in a bowl with milk and eat it with a spoon.....sooooo good! To this very day his recipe has not been deciphered ;) <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">