** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Carrot-zucchini-pineapple Cake
Date Added:January 04, 2014
Ingredients:
2 Cups Flour 2 Cups Flour
2 Teaspoons Ground Cinnamon 2 Teaspoons Ground cinnamon to taste
2 Teaspoons Baking Soda 2 Teaspoons Baking soda heaping
1/2 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground nutmeg to taste
3 Unit Eggs 3 Unit Eggs separated, plus 2 egg yolks
1 Cup Brown Sugar 1 Cup Brown sugar heaping
1 Cup Applesauce 1 Cup Applesauce or margarine
1/2 Cup Milk 1/2 Cup 2% low-fat milk divided
1 Tablespoon Vinegar 1 Tablespoon Vinegar wine
1 1/2 Teaspoons Extract Of Vanilla 1 1/2 Teaspoons Extract Of Vanilla or orange flower water; optional
8 Ounces Crushed Pineapples 8 Ounces Crushed pineapple in juice drained
1. Preheat the oven to 350F Lightly spray a 13" x 9" x 2" baking pan with non-stick spray.
2. Set aside. In a large bowl, stir together the flour, cinnamon, baking soda and nutmeg ; set aside.
3. In another large bowl, beat the eggs. Slowly beat in the sugar.
4. Then slowly beat in the applesauce, then the milk to which 1 tablespoon of vinegar has been added and vanilla extract.
5. Stir in the flour mixture just until combined; do NOT overmix.
6. Then stir in the crushed pineapple, the shredded carrots, the zucchini and the raisins.
7. Spread the batter in the prepared pan. Bake for about 40 minutes, or until cake springs back.
8. Cool completely on a wire rack. This cake can be eaten with or without frosting.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Vinegar, Apple allergies.
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