pineapple carrot cake
I adjusted this yummy cake to be egg, dairy and soy free. Without the eggs, it rises while baking and falls a little after removing--but tastes fine and can be hidden by frosting if looks matter.
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon clove
4 eggs --Substitute 1/3 cup flax meal and 1/2 cup water
up to 1 cup white sugar
2 teaspoons vanilla extract
3/4 cups vegetable oil
3+ cups grated carrots (and/or zucchini)
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut (very optional)
1 cup chopped walnuts (optional)
1 cup dried cherries (optional)
Preheat the oven to 350 degrees F (175 degrees C). Coat mini loaf pans, 10x15x2 inch baking dish or muffin tins with cooking spray.
Mix flax meal and water and set aside. It should turn to goo.
In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs or flax substitute, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and cherries. Pour the batter into the prepared pan, and spread evenly.
Bake for 20 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
Watch this carefully and check often. Remove as soon as the knife comes clean. Do not overbake. Its a very moist cake. . .
See other recipes submitted by kaypee