Pineapple Carrot Buckwheat Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
½ cup Eggbeaters or egg whites¼ cup lightly packed brown sugar2 Tb canola oil1/3 cup vanilla non-fat yogurt1 cup buckwheat flour½ cup Cream of Wheat cereal, uncooked1 Tb baking powder1 ½ tsp ground cinnamon1 ½ tsp ground ginger1 can (8oz) crushed pineapple, drained1 cup shredded carrots
Preheat oven to 350F, spray 8” pan with vegetable spray.
Beat egg whites, brown sugar and oil in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well.
Combine flour, dry cereal, baking powder and cinnamon.
Add half of the flour mixture to yogurt mixture; beat until well blended.
Add pineapple; mix well.
Add remaining flour mixture, the carrots and raisins; beat until well blended.
Pour into prepared pan.
Bake 25 min. Cool completely in pan on wire rack
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Beat egg whites, brown sugar and oil in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well.
Combine flour, dry cereal, baking powder and cinnamon.
Add half of the flour mixture to yogurt mixture; beat until well blended.
Add pineapple; mix well.
Add remaining flour mixture, the carrots and raisins; beat until well blended.
Pour into prepared pan.
Bake 25 min. Cool completely in pan on wire rack
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 167.2
- Total Fat: 4.0 g
- Cholesterol: 0.1 mg
- Sodium: 41.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.7 g
- Protein: 5.1 g
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