Whole-wheat carrot-pineapple cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole wheat flour |
| ¾ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon (or more to taste - |
| I like LOTS) | ||
| ½ | teaspoon | Salt (optional) |
| ⅔ | cup | Applesauce |
| 2 | Egg whites or Ener-G | |
| Replacements | ||
| 1 | cup | Finely shredded carrot |
| ½ | cup | Juice packed pineapple (with |
| Juice) | ||
| 1 | teaspoon | Vanilla (I was out and |
| Didn't miss it) | ||
Directions
In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that.
*insert toothpick into center of cake. If it comes out clean, the cake is done.
Margie - I'm still working on the cookies! From: "Margaret M. Saad" <msaad@...>. Fatfree Digest [Volume 9 Issue 5] June 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
File
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