WHOLE WHEAT CARROT-PINEAPPLE CAKE

1 1/2 c. whole wheat flour
3/4 c. sugar
1 t. baking powder
1 t. baking soda
1 t. cinnamon (or more to taste)
1/2 t. salt (optional)
2/3 c. applesauce
2 egg whites (or Ener-G replacements)
1 c. finely shredded carrot
1/2 c. juice packed pineapple, undrained
1 t. vanilla

In a large mixing bowl, combine dry ingredients. Make a well in the center and add remaining ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam-sprayed (8-9 inch) square pan at 350° (180° C) for 30-35 minutes or until tests done with a toothpick. Note: caller said she didn't use a frosting - it was very moist and yummy without. If you want, you could mix cream cheese, vanilla and powdered sugar and frost with that.

June, 2003, Menu Minder