Carrot-Pineapple Cake
- 2 1/2 c. unbleached flour
- 1 1/3 c. sugar
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 2 (8 oz. each) crushed pineapple in juice, undrained
- 1/4 c. skim milk
- 4 egg whites, lightly beaten**
- 2 tsp. vanilla extract
- 2 c. carrots, grated, packed (about 5 medium carrots)
- 1/2 c. golden raisins
- 1/3 c. chopped pecans (optional)
- **1/2 c. fat free egg substitute can be used instead of egg whites. Combine flour, sugar, baking soda, and cinnamon in a medium sized bowl and stir to mix well. Stir in the pineapple, including the juice, milk, egg whites or egg substitute and vanilla. Fold in carrots, raisins, and if desired pecans. Coat a 9 x 13 inch pan with non-stick cooking spray. Spread the batter evenly in the pan and bake at 325u0b0 for 35 minutes, or just until a wooden toothpick inserted in the center of cake comes out clean. Cool to room temperature.
flour, sugar, baking soda, ground cinnamon, pineapple, milk, egg whites, vanilla extract, carrots, golden raisins, pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=92672 (may not work)