
Carrot, pineapple and zucchini cake
6
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
16
Difficulty
Easy
A nice twist on classic carrot cake - we've used pineapple and zucchini to keep the cake moist, yet healthy.
Ingredients
Oil spray
1 x 3 second spray(s)
Reduced fat oil spread
¼ cup(s), (60g)
Caster sugar
½ cup(s), (110g)
Egg(s)
2 medium, lightly beaten
Canned pineapple in natural juice
200 g, (1/2 x 400g can) crushed
Carrot(s)
1 medium, (120g) grated
Zucchini
1 medium, (150g) grated
White self-raising flour
1¾ cup(s), (260g) sifted
Bicarbonate of soda
1 tsp
Ground cinnamon
1 tsp
Ground nutmeg
¼ tsp
Reduced-fat cream cheese
125 g
Icing sugar mixture
¼ cup(s), (40g), sifted
Lemon juice
1 tsp