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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Pineapple Carrot Cake Recipe

Pineapple Carrot Breakfast Cake Recipe

Eggs, yogurt, Cream of Wheat cereal and pineapple, what could be more tastefully delicious. Breakfast cake served up with coffee or a glass of milk for that mid-morning breakfast snack.

Pineapple Carrot Breakfast cake on a dark red pottery plate

1/2 cup Cholesterol-free egg product
1/3 cup Firmly packed light brown sugar
2 Tablespoons Butter or margarine, melted
1/3 cup Vanilla lowfat yogurt
1 cup Flour
1/2 cup Cream of Wheat cereal, uncooked
1 Tablespoon Baking powder
1 1/2 tsp Ground cinnamon
1 can (8 ounce) Crushed pineapple, drained
1 cup Shredded carrots
1/2 cup Raisins

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8 inch square pan

Breakfast Cake Direction

PREHEAT oven, spray cake pan with vegetable spray.

Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt and mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture, beat until well blended. Add in the pineapple stir well. Add remaining flour mixture to the carrots and raisins. Beat pineapple carrot breakfast cake batter until well blended.
Pour batter into prepared cake pan.
BAKE pineapple carrot breakfast cake until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine breakfast cake squares to serve.

9 Servings
Nutrition facts:
Serving Size 108 g
Calories 172
Calories from Fat 35
Total Fat 3.9g 6%
Saturated Fat 1.9g 9%
Cholesterol 8mg 3%
Sodium 53mg 2%
Total Carbohydrates 32.2g 11%
Dietary Fiber 1.8g 7%
Sugars 15.8g
Protein 3.6g
Vitamin A 43% • Vitamin C 22% • Calcium 13% • Iron 10%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!