- 3 cups finely chopped unpeeled apples
- 1 cup raisins, moistened and drained
- ½ cup chopped pecans, optional
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ cup vegetable oil
- 4 beaten eggs
- ¾ cup, thawed, unsweetened frozen apple juice concentrate
Preheat oven to 350°F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. In medium bowl, combine chopped apples, raisins, and pecans; set aside.
In large bowl, mix by hand the all-purpose flour, whole wheat flour, soda, and cinnamon. Stir in oil, eggs, and apple juice concentrate. Mix 1 minute. Stir in apple mixture, mixing 30 hand strokes or until thoroughly combined.
Spread in pan and bake 23 to 25 minutes, or until toothpick comes out clean. Cool on wire rack.
One piece of cake provides approximately 150 cal, 6 g fat, 35 mg chol, 93 mg sodium, 23 g carbo, 2 g fiber, 3 g pro, 21 mcg folate.
Looking for another sugarless dessert recipe? Check out Sugar-Free Fruit Cake! Or would you like to create some lasting memories with your kids or grandkids in the kitchen? Check out some tips and tricks from a registered dietitian on how to get little ones interested in cooking and baking! Or if you’re looking for more great recipes be sure to check out our friends at the National Festival of Breads!