Pineapple-Carrot Cake

Name: Pineapple-Carrot Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes one 13 x 9-inch (33 x 23 cm) cake; 20 servings
Ingredients: ½ teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 cup (120 g) whole wheat flour; 1 cup (120 g) all-purpose flour; ½ cup (65 g) chopped nuts (optional); Cooking spray; 3½ cups (1 pound/454 g) shredded carrots; ½ cup (85 g) raisins (optional); One 8-ounce (227 g) can juice-packed crushed pineapple; 1 teaspoon vanilla extract; ½ cup (120 ml) canola or extra-light olive oil; ½ cup (96 g) granulated sugar; 3 large eggs, at room temperature; Confectioners’ sugar (optional); Light Cream Cheese Frosting (optional)

Preparation info

Makes one 13 x 9 inch 33 x 23 cm ) cake;
20
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Diabetic Goodie Cookbook

By Kathy Kochan

Published 2021

About

Ingredients

Cooking spray
½ cup (65 g) chopped nuts (optional)
1 cup

Cake
Vegetarian

Method

Preheat the oven to 350°F (180°C). Spray a 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan with cooking spray.
If using nuts, place them in a small baking pan and bake fo