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.
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