Carrot Zucchini Pineapple Cake Recipe
Servings: 12
Ingredients
- 2 c. flour
- 2 tsp grnd cinnamon
- 2 tsp baking soda
- 1/2 tsp grnd nutmeg
- 3 x Large eggs
- 1 c. brown sugar
- 1 c. applesauce
- 1/2 c. 2% low-fat lowfat milk
- 1 Tbsp. vinegar
- 1 1/2 tsp vanilla extract
- 8 ounce crushed pineapple in juice liquid removed
- 2 c. shredded carrots
- 1 c. zucchini shredded
Directions
- Preheat the oven to 350F. Lightly spray a 13" x 9" x 2" baking pan with non-stick spray. Set aside. In a large bowl, stir together the flour, cinnamon, baking soda and nutmeg ; set aside. In another large bowl, beat the Large eggs.
- Slowly beat in the sugar. Then slowly beat in the applesauce, then the lowfat milk to that 1 Tbsp. of vinegar has been added and vanilla extract. Stir in the flour mix just till combined; don't overmix. Then stir in the crushed pineapple, the shredded carrots, the zucchini and the raisins. Spread the batter in the prepared pan. Bake for about 40 min, or possibly till cake springs back.
- Cold completely on a wire rack. This cake can be eaten with or possibly without frosting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 193 | |
| Calories from Fat 15 | 8% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 252mg | 11% |
| Potassium 194mg | 6% |
| Total Carbs 40.66g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.5g | 15% |
| Protein 4.47g | 7% |
