My Healthy Moist Tropical Carrot Cake Recipe

Name: My Healthy Moist Tropical Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 1/3 cups whole wheat pastry flour (sifted, then measured); 3/4 cup cake flour; 1 cup unsweetened flaked coconut; 2 teaspoons ginger; 3 1/2 teaspoons ground cinnamon; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 cup sugar; 1 cup unsweetened applesauce, drain excess juice; 3/4 cup vegetable oil; 3 large eggs; 2 egg whites, beaten; 2 teaspoons vanilla extract; 2 cups finely grated peeled carrots, drained; 16 ounces crushed pineapple, well drained

Servings: persons

Cake
2 1/3 cups whole wheat pastry flour (sifted, then measured)
3/4 cup cake flour
1 cup unsweetened flaked coconut
2 teaspoons ginger
3 1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup unsweetened applesauce, drain excess juice
3/4 cup vegetable oil
3 large eggs
2 egg whites, beaten
2 teaspoons vanilla extract
2 cups finely grated peeled carrots, drained
16 ounces crushed pineapple, well drained

1
For cake:
2
Preheat oven to 350u00b0F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
3
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs and egg whites (beaten) 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
4
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

1267

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 2 1/3 cups whole wheat pastry flour (sifted, then measured), 3/4 cup cake flour, 1 cup unsweetened flaked coconut, and more.

Yes, My Healthy Moist Tropical Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Healthy Moist Tropical Carrot Cake

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