My Healthy Moist Tropical Carrot Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 2 1/3 cups whole wheat pastry flour (sifted, then measured)
• 3/4 cup cake flour
• 1 cup unsweetened flaked coconut
• 2 teaspoons ginger
• 3 1/2 teaspoons ground cinnamon
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup unsweetened applesauce, drain excess juice
• 3/4 cup vegetable oil
• 3 large eggs
• 2 egg whites, beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated peeled carrots, drained
• 16 ounces crushed pineapple, well drained

Recipe

• 1 for cake:.
• 2 preheat oven to 350°f butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. line bottom of pans with parchment paper. combine 1/3 cup flour and next 3 ingredients in processor. process until nuts are finely chopped. whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
• 3 using electric mixer, beat sugar and oil in large bowl to blend. add eggs and egg whites (beaten) 1 at a time, beating well after each addition. beat in vanilla. beat in flour-spice mixture. stir in coconut-macadamia mixture, then carrots and crushed pineapple.
• 4 divide batter among pans. bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. cool in pans on racks 1 hour. run knife around edge of pans to loosen cakes. turn cakes out onto racks; cool completely.