Golden Pineapple Carrot Coffee Cake

Enjoy this delicious pineapple and carrot coffee cake topped with walnuts – ready in an hour.

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Servings 8

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ingredients 13
Prep Time 25 min
Total Time 60 min

Ingredients

CAKE

1/3: cup sugar

1/4: cup refrigerated or frozen fat-free egg product, thawed, or 1 egg

3: tablespoons oil

1: cup shredded carrots

1: (8-oz.) can crushed pineapple in unsweetened juice, undrained

1/3: cup orange juice

1 1/2: cups all-purpose flour

1 1/2: teaspoons baking soda

1: teaspoon cinnamon

1/4: teaspoon salt

TOPPING

1/3: cup sugar

1/3: cup finely chopped walnuts

3/4: teaspoon cinnamon

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Directions

1 Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.
2 In medium bowl, combine 1/3 cup sugar, egg product and oil; mix well. Add carrots, pineapple and orange juice; blend well.
3 In small bowl, combine flour, baking soda, 1 teaspoon cinnamon and salt; mix well. Add to carrot-pineapple mixture; stir just until dry ingredients are moistened. Spread batter evenly in sprayed pan.
4 In another small bowl, combine all topping ingredients; mix well. Sprinkle over batter.
5 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before serving.