Good Lifestyle

Between the juicy pineapple and ribbons of bright colored carrots, this tropical air cake will be the dessert struck by any dinner! Thanks to a fewHealthy cooking swaps In the recipe, this ginger-carrot pineapple cake is lower in calories, making it the ideal dessert for your guests to enjoy and feel good about it!

First, instead of strictly using any use flour, thiscake Separate it with a 1/2 whole wheat flour cup. The whole wheat flour adds to some of these healthy nutrients that you want, like fiber and protein, directly in your dessert.

This recipe uses brown sugar, but it is not too sweet with more granulated sugar. Instead, this recipe rests on sugars from the bobbin of the crushed boxpineapple To give him a naturally sweeteer taste. Surmounted by a few pineapples andcarrots (Which has certainly tastes like a sucking vegetable), as well as a delicious handicraft of marshmallow, this easy cake recipe is linked to being a shot.

Nutrition:265 calories, 11 g of grease (3 g saturated), 313 mg of sodium, 20 g of sugar, 1 g of fiber, 5 g protein

Made 16 servings

Ingredients

1/2 cups of all-purpose flour
1/2 cup whole wheat flour
2 teaspoons of yeast
1 threaded ginger teaspoon
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon salt
2 1/2 cups of finely shredded carrots (about 5 averages)
3 eggs slightly beaten
1 8 ounces can grind pineapple (juice pack), drained
3/4 cup packed brown sugar
1/2 cup of vegetable oil
8 ounces Reduced fat cheese (Neufchâtel), softened
1/4 teaspoon salt
1 9 ounce cream cream of marshmallow
Thin carrot ribbons and pieces of fresh pineapple (optional)

How to do it

1. Preheat the oven to 350 ° F. Grease two 9-inch round cake stoves; Bottom of the pans line with parchment paper. Fat paper; Power with a slight flour.
2. In a large bowl to mix, stir together flours, cooking powder, ginger, cinnamon, baking soda and 1/2 teaspoon salt.
3. In a medium bowl, combine carrots, eggs, pineapple, sugar and oil. Add a mixture of eggs at a time to the flour mixture. Stir up the combination. Divide the dough between prepared pans extending uniformly.
4. Cook 25 minutes, or until a toothpick inserted near the centers is clean. Cool colors in pots for 10 minutes. Remove the layers of the pans; Discarded the paper. Cool completely on wire grids.
5. For icing, in a medium bowl, beat the cream cheese and 1/4 teaspoon salt until light and mellow. Beat in the custard of marshmallow until smooth.
6. Place a cake layer on a service tray. Frost with 1/2 icing. Place the second coat of cake on the icing. High gel with remaining icing. Cover and chill cake at least 2 hours before serving. Top with fresh carrot shreds or fresh ribbons and quarters, if you wish.

Eat

Use a vegetable peeler to slice thin ribbons carrots.

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