Carrot Cake with Pineapple Cream Cheese Frosting
This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.
Recipe Summary test
Substitute 1/4 cup silken tofu for eggs if desired.
Two 8- or 9-inch baking pans can be used instead of 9x13-inch if desired. The next day, gently remove cakes from the pans and prepare to frost them.
Walnuts can be used in place of pecans.