Date:    Wed, 22 Jun 94 13:31:41 EDT
 From:    “Margaret M. Saad” <msaad@moose.uvm.edu>
 
 WHOLE WHEAT CARROT-PINEAPPLE CAKE  <T>
 1 1/2 cup whole wheat flour
 3/4 cup sugar
 1 tsp baking powder
 1 tsp baking soda
 1 tsp cinnamon (or more to taste - I like LOTS)
 1/2 tsp salt (optional)
 2/3 cup applesauce
 2 egg whites or Ener-G replacements
 1 cup finely shredded carrot
 1/2 cup juice packed pineapple (with juice)
 1 tsp vanilla (I was out and didn't miss it)
 
 In a large mixing bowl, combine dry ingredients.  Make a well in the center
 and add in remailing ingredients.  Mix well (use an electic mixer if
 you want your cake especially light).  Bake in a Pam sprayed 8 or 9 inch
 square pan at 350F (180 C) for 30-35 minutes or until toothpick-test
 done.*  I didn't use a frosting-it was very moist and yummy without.
 If you must, you could mix ff cream cheese, vanilla and powdered
 sugar and frost with that.
 
 *insert toothpick into center of cake.   If it comes out clean, the
 cake is done.

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