The best delicious Carrot-zucchini-pineapple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot-zucchini-pineapple Cake recipe today!
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2 c Flour
2 ts Ground cinnamon
2 ts Baking soda
1/2 ts Ground nutmeg
3 Eggs
1 c Brown sugar
1 c Applesauce
1/2 c 2% low-fat milk
1 tb Vinegar
1 1/2 ts Vanilla extract
8 oz Crushed pineapple in juice;
-drained
2 c Shredded carrots
1 c Zucchini; shredded
From: smgin2@sprynet.com
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 135.2 calories, 1.2
grams of fat, 7.3% from fat.
Digest eat-lf.v096.n094
From the EAT-LF recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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