Whole Wheat Carrot-Pineapple Cake
1 1/2 cup whole wheat flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
2/3 cup applesauce
2 egg whites
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp. vanilla
In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remaining ingredients. Mix well (use an electric mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350° F. (180° C) for 30-35 minutes or until toothpick test done.
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