1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 eggs, beaten
1 cup grated carrots
1, 8 ounce can crushed pineapple, undrained
1 teaspoon vanilla extract Cream Cheese
Frosting:
2 ounces cream cheese, light
2 tablespoons butter or margarine
½ teaspoon vanilla extract
⅛ teaspoon salt
1 ¼ cups confectioners’ sugar
3 tablespoons chopped pecans
Description: A light snack cake.
Directions:
Preheat oven to 350°F.
Grease and flour bottom of a 9 x 9 x 2-inch pan.
In large mixing bowl, stir together whole wheat flour, all-purpose flour, sugar, baking soda, baking powder, cinnamon and salt; add vegetable oil, applesauce, eggs, carrots, pineapple and vanilla. Mix on low speed until moistened; beat 2 minutes at medium speed.
Pour into pan and bake 40 minutes or until toothpick inserted in center of the cake comes out clean. Cool on wire rack.
Cream Cheese Frosting:
Beat together cream cheese and butter or margarine; add vanilla and salt. Gradually add enough confectioners’ sugar to make a spreading consistency. Spread on cooled cake and top with pecans.
Calories/Serving: 298 calories/serving
Servings: Provides 12 servings
Nutrition: Nutritional analysis: One serving provides approximately: 298 calories, 5 g protein, 46 g carbohydrates, 2 g fiber, 11 g fat (2 g saturated), 42 mg cholesterol, 24 mcg folate, 1 mg iron and 325 mg sodium.
Source: Wheat Foods Council