Whole Wheat Carrot Pineapple Cake

1 1/2 c Whole wheat flour

3/4 c Sugar

1 t Baking powder

1 t Baking soda

1 t Cinnamon (or more to taste -

I like LOTS) 1/2 t Salt (optional)

2/3 c Applesauce

2 Egg whites or Ener-G

Replacements 1 c Finely shredded carrot

1/2 c Juice packed pineapple (with

Juice) 1 t 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. Margie - I'm still working on the cookies! From: "Margaret M. Saad" . Fatfree Digest [Volume 9 Issue 5] June 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV