My Healthy Moist Tropical Carrot Cake

My recipe for tropical carrot cake. Reduced sugar, reduced fat. This recipe is not for those that are looking for a very sweet carrot cake. This cake is still a little sweet, just not sugary at all. Very tasty with a nice texture.

• Ready In: 55 mins
• Serves: 14

Ingredients

• Cake

• 2 1⁄3 cups whole wheat pastry flour (sifted, then measured)
• 3⁄4 cup cake flour
• 1  cup unsweetened flaked coconut
• 2  teaspoons ginger
• 3 1⁄2 teaspoons ground cinnamon
• 3  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  cup sugar
• 1  cup unsweetened applesauce, drain excess juice
• 3⁄4 cup  vegetable oil
• 3  large eggs
• 2  egg whites, beaten
• 2  teaspoons vanilla extract
• 2  cups  finely grated peeled carrots, drained
• 16  ounces crushed pineapple, well drained

Directions

1. For cake:
2. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
3. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs and egg whites (beaten) 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
4. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.