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Whole Wheat Carrot-Pineapple Cake

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Submitted by snookie

YIELD

servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 ½ 355
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
or more to taste
½ 2.5
TEASPOON ML SALT
optional
158
CUP ML APPLESAUCE
2 2
EACH EACH EGG WHITES *
1 237
CUP ML CARROTS
finely shredded
½ 118
CUP ML PINEAPPLE CHUNKS
with juice *
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 332 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 457mg 19%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 29%
Sugars g
Protein 13g
Vitamin A 108% Vitamin C 18%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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