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