Whole Wheat Carrot-Pineapple Cake
Yield
servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
or more to taste |
|
| ½ | teaspoon |
salt
optional |
|
| ⅔ | cup |
applesauce
|
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
carrots
finely shredded |
|
| ½ | cup |
pineapple chunks
with juice |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
or more to taste |
|
| 2.5 | ml |
salt
optional |
|
| 158 | ml |
applesauce
|
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
carrots
finely shredded |
|
| 118 | ml |
pineapple chunks
with juice |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
In a large mixing bowl, combine dry ingredients.
Make a well in the center and add in remaining ingredients.
Mix well (use an electic mixer if you want your cake especially light).
Bake in a greased 8 or 9 inch square pan at 350℉ (180℃) for 30 to 35 minutes or until toothpick-test done.
No frosting is needed as this cake is very moist, however a simple cream cheese icing may be used.
