Very moist, very low fat carrot cake recipe

[georger]

3 cups whole wheat flour
1 1/2 cups brown sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
2 tsp vanilla
2 1/4 cups pureed pure pumpkin
2 cups grated carrot
2 tblsp orange rind
1 14oz can crushed pineapple with the juice
1/2 cup chopped pecans

Icing - 8 oz cream cheese, 1/2 cup butter, 1 cup icing sugar, 2 tsp vanilla....mix together and beat until smooth.

Mix dry ingredients together. Add pumpkin, pineapple, vanilla and orange rind. Mix well. Fold in carrots and nuts.

Bake in a greased 13 x 9 pan at 350 for one hour or more (until toothpick comes out clean). Cool completely and dust with icing sugar, or ice with cream cheese icing.

[Kathy]

Georger, that sounds delicious.

I have everything in the pantry/fridge to make it. Looks like carrot cake is going to be on this weekends menu.

Thanks

[georger]

The boss' son's wife made this very cake and the son brought it to work. The cake didn't stay around long enough to see the end of the day, that's for sure!

I smuggled a piece out for Yvonne to try and she loved it too! She's going to try to make it today for a family get together tomorrow at her sister's place.

geo

[momo]

I love pumpkin! I bet it's really good. I'll have to print this one out.