Whole Wheat Carrot-Pineapple Cake
1 1/2 c Whole wheat flour 3/4 c Sugar 1 t Baking powder 1 t Baking soda 1 t Cinnamon (or more to taste - I like LOTS) 1/2 t 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 t 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! From: "Margaret M. Saad" |
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Place the shortening in a mixing bowl. Sift in the dry ingredients. Add bananas and half of the buttermilk. Mix until moistened. Beat the eggs. Mix together the eggs and the other half of the buttermilk; then add to the mixture. M
Mix together all of the dry ingredients. Add the wet ingredients; stir until smooth. Bake at 350F for about 30 minutes.
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Preheat your oven to 350F (175C). Grease cake pans or cupcake moulds. Cream the butter and granulated sugar. Add the cocoa to the cream. Add the eggs, one at a time, creaming well after each is added. Sift together the dry ingredients.
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