Whole wheat pineapple carrot cake recipe courtesy the Wheat Foods Council.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 2 eggs, beaten
- 1 cup grated carrots
- 1, 8 ounce can crushed pineapple, undrained
- 1 teaspoon vanilla extract
Grease and flour bottom of a 9 x 9 x 2-inch pan.
In large mixing bowl, stir together whole wheat flour, all-purpose flour, sugar, baking soda, baking powder, cinnamon and salt. Add vegetable oil, applesauce, eggs, carrots, pineapple and vanilla. Mix on low speed until moistened, then beat for 2 minutes at medium speed.
Pour into pan and bake 40 minutes or until toothpick inserted in center of the cake comes out clean. Cool on wire rack.
Servings: Provides 12 servings
Calories/Serving: 298 calories/serving (with cream cheese frosting)
Nutrition: Nutritional analysis: One serving provides approximately: 298 calories, 5 g protein, 46 g carbohydrates, 2 g fiber, 11 g fat (2 g saturated), 42 mg cholesterol, 24 mcg folate, 1 mg iron and 325 mg sodium.