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Carrot-zucchini-pineapple Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cake 16 Servings

INGREDIENTS

2 c Flour
2 t Ground cinnamon
2 t Baking soda
1/2 t Ground nutmeg
3 Eggs
1 c Brown sugar
1 c Applesauce
1/2 c 2% low-fat milk
1 T Vinegar
1 1/2 t Vanilla extract
8 oz Crushed pineapple in juice
drained
2 c Shredded carrots
1 c Zucchini, shredded

INSTRUCTIONS

From: smgin2@sprynet.com  Date: Thu, 11 Jul 1996 10:30:57 -0700 Recipe
By: bjs  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 eggs. Slowly beat in the sugar. Then slowly beat
in  the applesauce, then the milk to which 1 tablespoon of vinegar has
been added and vanilla extract. Stir in the flour mixture just until
combined; do NOT 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 minutes, or until cake springs
back. Cool completely on a wire rack. This cake can be eaten with or
without frosting. Per serving 135.2 calories, 1.2 grams of fat, 7.3%
from fat.  Digest eat-lf.v096.n094  From the EAT-LF recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 35.2mg
Sodium: 239.4mg
Potassium: 203.6mg
Carbohydrates: 32.6g
Fiber: 1.9g
Sugar: 18.4g
Protein: 4g


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