Yield: 16 Servings
|2 teaspoons||Ground cinnamon|
|2 teaspoons||Baking soda|
|½ teaspoon||Ground nutmeg|
|1 cup||Brown sugar|
|½ cup||2% low-fat milk|
|1½ teaspoon||Vanilla extract|
|8 ounces||Crushed pineapple in juice; drained|
|2 cups||Shredded carrots|
|1 cup||Zucchini; shredded|
Date: Thu, 11 Jul 1996 10:30:57 -0700 Recipe By: bjs
Preheat the oven to 350F. Lightly spray a 13" x 9" x 2" baking pan with non-stick spray. Set aside. In a large bowl, stir together the flour, cinnamon, baking soda and nutmeg ; set aside. In another large bowl, beat the eggs. Slowly beat in the sugar. Then slowly beat in the applesauce, then the milk to which 1 tablespoon of vinegar has been added and vanilla extract. Stir in the flour mixture just until combined; do NOT overmix.
Then stir in the crushed pineapple, the shredded carrots, the zucchini and the raisins. Spread the batter in the prepared pan. Bake for about 40 minutes, or until cake springs back. Cool completely on a wire rack. This cake can be eaten with or without frosting. Per serving 135⅕ calories, 1⅕ grams of fat, 7.3% from fat.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .