You are here

Carrot Pineapple Snacking Cake

Healthycooking's picture
Ingredients
  All purpose unbleached flour 1 1⁄2 Cup (24 tbs), sifted
  Baking soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs/1/2 cup prepared egg substitute 2
  Vegetable oil 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Finely grated carrots 1 1⁄2 Cup (24 tbs) (About 4 Large)
  Canned crushed pineapple 8 Ounce, undrained (Packed In Its Own Juice, 1 Can)
  Chopped walnuts 1⁄2 Cup (8 tbs)
Directions

Preheat the oven to 350° F.
Butter a 9-inch square or 7-by-11-inch oblong cake pan.
Sift together the flour, baking soda, cinnamon, nutmeg, and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you're using them.
Beat the egg-oil mixture into the dry ingredients.
When well-blended, stir in the carrot-pineapple mixture.
Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25 to 30 minutes, or until the cake is risen and a cake tester inserted at the center comes out dry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pineapple
Interest: 
Party
Preparation Time: 
30 Minutes

Rate It

Your rating: None
3.873335
Average: 3.9 (15 votes)