Whole Wheat Carrot-Pineapple Cake

1 1/2 c Whole wheat flour
3/4 c Sugar
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon (or more to taste)
1/2 ts 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 ts Vanilla

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.

Whole Wheat Carrot-Pineapple Cake printer friendly version located here. (Just the recipe. Nothing else.)
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