Flax & Carrot Cake

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: More than 1 hour

1/2 cup pecans, chopped
1 1/4 cup grated carrot
1/2 (8-oz) can of crushed pineapple, drained
1 cup whole wheat flour
1 cup all-purpose flour
3 tbsp flax meal
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp baking soda
3/4 cup brown sugar
3 egg whites
1/4 cup milk
1/2 cup pineapple purée
1 tsp pure vanilla extract

Preheat oven to 350°F, and grease and flour a loaf pan. Mix together pecans, carrot and drained pineapple; set aside. Sift together flours, flax meal, spices and baking soda; set aside. Beat together sugar, egg whites, milk, purée and vanilla until well blended. Add flour mixture to egg mixture and mix until evenly moistened and relatively smooth (do not over mix). Fold in remaining ingredients and pour batter into prepared pan. Bake in preheated oven for about 40 minutes, until a toothpick inserted in the centre comes out clean. Makes 1 loaf.