Whole-wheat carrot-pineapple cake

Yield: 1 Servings

Measure Ingredient
1½ cup Whole wheat flour
¾ cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon (or more to taste -
\N \N I like LOTS)
½ teaspoon Salt (optional)
⅔ cup Applesauce
2 \N Egg whites or Ener-G
\N \N Replacements
1 cup Finely shredded carrot
½ cup Juice packed pineapple (with
\N \N Juice)
1 teaspoon Vanilla (I was out and
\N \N Didn't miss it)

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


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