The best delicious Whole-wheat Carrot-pineapple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whole-wheat Carrot-pineapple Cake recipe today!
Hello my friends, this Whole-wheat Carrot-pineapple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Whole-wheat Carrot-pineapple Cake is amazingly delicious, and addictive, everyone will be asking for more Whole-wheat Carrot-pineapple Cake.
What Makes This Whole-wheat Carrot-pineapple Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whole-wheat Carrot-pineapple Cake.
Ready to make this Whole-wheat Carrot-pineapple Cake Recipe? Let’s do it!
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1 1/2 c Whole wheat flour
3/4 c Sugar
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon (or more to taste –
I like LOTS)
1/2 ts Salt (optional)
2/3 c Applesauce
2 Egg whites or Ener-G
Replacements
1 c Finely shredded carrot
1/2 c Juice packed pineapple (with
Juice)
1 ts Vanilla (I was out and
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!
Yields
1 Servings
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