Carrot-zucchini-pineapple Cake

Name: Carrot-zucchini-pineapple Cake
Prep time: 60 min
Yield: 16.0
Ingredients: 2.0 cup Flour; 2.0 teaspoon Ground Cinnamon; 2.0 teaspoon Baking Soda; 0.5 teaspoon Ground Nutmeg; 3.0 Eggs; 1.0 cup Brown Sugar; 1.0 cup Applesauce; 0.5 cup Low Fat Milk; 1.0 tablespoon Vinegar; 1.5 teaspoon Vanilla Extract; 8.0 ounce Crushed Pineapple In Juice; 2.0 cup Shredded Carrots; 1.0 cup Zucchini

Carrot-zucchini-pineapple Cake — una receta comunitaria en Potlikkr.

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Ingredientes

2.0 cup Flour
2.0 tsp Ground Cinnamon
2.0 tsp Baking Soda
0.5 tsp Ground Nutmeg

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Preparación (vista previa)

1
Preheat the oven to 350F. Lightly spray a 13" x 9" x 2" baking pan with
2
non-stick 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

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