Whole Wheat Garden Harvest Cake
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 cup whole wheat, white flour, or all purpose flour3/4 cup slenda (or sugar) This is calculated using sugar2 tsp. cinnamon1 tsp. baking soda1/4 tsp salt1/2 cup peeled and grated Granny Smith apple1/2 cup grated carrot1/2 cup grated zucchini1/2 cup chopped pecans1/4 cup canola oil1/4 cup buttermilk2 large eggs
Preheat oven to 350 and spray a 8x4 loaf pan with non-stick spray. In a large mixing bowl, add flour, splenda or sugar, baking soda, cinnamon, and salt. Mix together.
Add grated apple, carrot, zucchini, and pecans and mix well.
Combine remaining ingredients in small bowl and then add to the dry ingredients. Mixture will be fairly stiff.
Pour into loaf pan and bake at 350 for about 45 min. Test doneness with toothpic. Cool cake in the pan on a wire rack for 10 minutes and then remove cake from pan and cool completely on rack before slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user MITSRN.
Add grated apple, carrot, zucchini, and pecans and mix well.
Combine remaining ingredients in small bowl and then add to the dry ingredients. Mixture will be fairly stiff.
Pour into loaf pan and bake at 350 for about 45 min. Test doneness with toothpic. Cool cake in the pan on a wire rack for 10 minutes and then remove cake from pan and cool completely on rack before slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user MITSRN.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 11.1 g
- Cholesterol: 42.7 mg
- Sodium: 207.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
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