Recipe - Carrot-Zucchini-Pineapple Cake

2 cup Flour
2 teaspoon Ground cinnamon
2 teaspoon Baking soda
One half teaspoon Ground nutmeg
3 Eggs
1 cup Brown sugar
1 cup Applesauce
One half cup 2% lowfat milk
1 tablespoon Vinegar
1 One half teaspoon Vanilla extract
8 ounce Crushed pineapple in juice;
drained
2 cup Shredded carrots
1 cup Zucchini; shredded

From: smgin2@sprynet.com

Date: Thu, 11 Jul 1996 10:30:57 0700
Recipe By: bjs

Preheat the oven to 350F. Lightly spray a 13" x 9" x 2" baking pan with
nonstick spray. Set aside. In a large bowl, stir together the flour,
cinnamon, baking soda and nutmeg ; set aside. In another large bowl, beat
the eggs. Slowly beat in the sugar. Then slowly beat in the applesauce,
then the milk to which 1 tablespoon of vinegar has been added and vanilla
extract. Stir in the flour mixture just until combined; do NOT overmix.
Then stir in the crushed pineapple, the shredded carrots, the zucchini and
the raisins. Spread the batter in the prepared pan. Bake for about 40
minutes, or until cake springs back. Cool completely on a wire rack. This
cake can be eaten with or without frosting. Per serving 135.2 calories, 1.2
grams of fat, 7.3% from fat.

Digest eatlf.v096.n094

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.