Carrot Pineapple Snacking Cake
|All purpose unbleached flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking soda||1 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)|
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.