Pineapple Carrot Cake

For Cake Batter

In a bowl, add 1 egg yolk, and half of the mashed dates, and whisk well.

Then add 1 tbsp olive oil, 2 tbsp grated carrot, 2 tbsp chopped pineapple, 1/8 tsp grated lemon zest, 1/8 tsp lemon juice, 1/8 tsp salt, 1/4 cup whole wheat flour and mix well.

Give a Nestle Twist by adding cinnamon powder.

Keep aside.

For Egg White

In a bowl, add 1 egg white, and the remaining mashed dates, and whisk till light and fluffy.

Add 1/4 tsp lemon juice and whisk it for a light and fluffy texture.

Add into the cake batter and gently fold it in.

Pour batter into a greased mould and bake at 180 degrees celsius for 40 to 45 minutes.

Cut it and serve.