CARROT CAKE

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 1/3 vegetable oil
2 eggs, beaten
1 cup chopped pecans
1 cup drained crushed pineapple
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans.

Combine flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl.

Add carrots, oil, and eggs. Beat until well mixed.

Stir in pecans, pineapple, and extracts. Put batter in prepared pans.

Bake at 350F for 1 hour.

Frost with cream cheese frosting or glaze as desired.

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LOW FAT CARROT CAKE WITH PINEAPPLE GLAZE

2 eggs plus 2 egg whites
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cup pureed figs or prunes (baby food)
2 cups of peeled and grated carrots
1 (8 ounce) can crushed pineapple, drained (reserve juice for glaze)
1 cup of raisins
1/2 cup chopped walnuts
1 cup powdered sugar (for glaze)

Preheat oven to 350 degrees F. Coat a 13x9x2-inch baking pan with nonstick vegetable spray

Lightly beat together eggs and egg whites.

Sift together flour, sugar, baking powder, baking soda, cinnamon, and salt into separate bowl. Stir to blend.

Add pureed baby food, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into prepared pan.

Bake at 350F for 35 to 40 minutes.

PINEAPPLE GLAZE:
While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake.

Makes 24 servings