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Pineapple Carrot Buckwheat Cake is for Breakfast.

Pineapple Carrot Buckwheat Cake takes 15 minutes to prepare.

Pineapple Carrot Buckwheat Cake takes 20 minutes to cook.

Pineapple Carrot Buckwheat Cake makes 9 servings.

The ingredients for Pineapple Carrot Buckwheat Cake are:

½ cup Eggbeaters or egg whites
¼ cup lightly packed brown sugar
2 Tb canola oil
1/3 cup vanilla non-fat yogurt
1 cup buckwheat flour
½ cup Cream of Wheat cereal, uncooked
1 Tb baking powder
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
1 can (8oz) crushed pineapple, drained
1 cup shredded carrots

Here is how you make Pineapple Carrot Buckwheat Cake:

Preheat oven to 350F, spray 8” pan with vegetable spray.Beat egg whites, brown sugar and oil in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well.Combine flour, dry cereal, baking powder and cinnamon.Add half of the flour mixture to yogurt mixture; beat until well blended.Add pineapple; mix well.Add remaining flour mixture, the carrots and raisins; beat until well blended.Pour into prepared pan.Bake 25 min. Cool completely in pan on wire rackNumber of Servings: 9Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Pineapple Carrot Buckwheat Cake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 167.2

• Total Fat: 4.0 g
• Cholesterol: 0.1 mg
• Sodium: 41.0 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 2.7 g
• Protein: 5.1 g

The dietary needs meet for Pineapple Carrot Buckwheat Cake is Low Fat