WHOLE WHEAT CARROT-PINEAPPLE CAKE
1 1/2 c. whole wheat flour
3/4 c. sugar
1 t. baking powder
1 t. baking soda
1 t. cinnamon (or more to taste)
1/2 t. salt (optional)
2/3 c. applesauce
2 egg whites (or Ener-G replacements)
1 c. finely shredded carrot
1/2 c. juice packed pineapple, undrained
1 t. vanilla
In a large mixing bowl, combine dry ingredients. Make a well in the center and add the remaining ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam-sprayed (8-9 inch) square pan at 350° (180° C) for 30-35 minutes or til tests done with a toothpick.
Note: caller said she didn't use a frosting - it was very moist and yummy without. If you want, you could mix cream cheese, vanilla and powdered sugar and frost with that.
June, 2003, Menu Minder
Carrot pineapple whole wheat cake recipe is published in our June , 2003 Menu Minder.