Carrot Cake (Looneyspoons)

The Podleski sisters have a lovely carrot cake recipe that you see everywhere, but before that pumpkin-based carrot cake recipe, they had one that used pineapple. It's really hard to find, and I've even lost the cookbook it was in, but I dug though the depths of the internet and finally got it back, so I'm posting it here so I can find it in the future.

                          Must Bake Carrot Cake

Recipe By     : Janet & Greta Podleski, "Crazy Plates" book
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts/Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          all-purpose flour
   2      teaspoons     cinnamon
   1 1/2  teaspoons     each baking powder and baking soda
     1/2  teaspoon      salt
   1 1/2  cups          brown sugar -- packed
   1      cup           crushed pineapple (see Cooking 101) -- drained
     3/4  cup           fat-free egg substitute, or 3 whole eggs
     3/4  cup           buttermilk
     1/2  cup           unsweetened applesauce
     1/3  cup           vegetable oil
   2      teaspoons     vanilla
   3      cups          grated carrots
     1/2  cup           chopped walnuts
                        Cheater's Icing
   1      tub           Betty Crocker low-fat vanilla icing (450g)
   1      tablespoon    frozen orange juice concentrate -- thawed
   1      teaspoon      grated orange zest

Preheat oven to 350F.  Spray a 9 x 13-inch baking pan with non-stick spray
and set aside.

Combine first 5 ingredients in a medium bowl.  Set aside.

In a large bowl, whisk together brown sugar, pineapple, egg substitute,
buttermilk, applesauce, oil and vanilla.  Stir in grated carrots.  Add flour
mixture to carrot mixture and stir until well blended.  Stir in walnuts.

Pour batter into prepared pans.  Bake for 35 to 40 minutes, or until a
toothpick inserted in center of cake comes out clean.  Set pan on a wire
rack and cool cake completely.

While cake is cooling, prepare icing.  Transfer icing from tub to a medium
bowl.  Add orange juice concentrate and orange zest.  Mix well.  Refrigerate
until ready to use.  When cake is cool, spread icing evenly over top.  Cover
with plastic wrap and store in refrigerator.

Makes 24 servings

Per serving:  235 calories, 5.8 g fat, 0.6 saturated fat, 3.1 g protein,
43.3 g carbohydrate, 1.1 g fiber, 0.3 mg cholesterol, 182.3 mg sodium, %
calories from fat: 22

                   - - - - - - - - - - - - - - - - - -

NOTES : Cooking 101:  If you buy a 14-ounce can of crushed pineapple and
drain it well, you should end up with the one cup of pineapple you need for
this recipe.  Empty the can into a wire strainer, and press down the
pineapple to remove the juice.  Incidentally, pineapple was named for its
resemblance to the pine cone, and has been used for centuries as a symbol of
hospitality.

It's simply the best.  Better than all the rest.  But don't take our word
for it.  Just bake it.

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