Light and simply divine, this carrot cake is sweetened using Xagave nectar, which cuts the calories considerably in this delectable dessert!
Whole Wheat Carrot Pineapple Cake
1 ½ cups canola oil
1 ½ cups Xagave
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
1 cup unsweetened coconut
2 cups grated carrots
2 cups crushed pineapple (with juice)
2 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans)
3 cups whole wheat pastry flour
Preheat oven to 325ºF. Mix all the ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan. Bake at 325ºF for 50-60 minutes. Let cook and frost with Cream Cheese Frosting. This cake tastes better on day two!
Cream Cheese Frosting
1/2 cup unsalted butter (1 stick) at room temperature
8 oz. cream cheese at room temperature
1 tbsp. lemon juice
2/3 cup Xagave
Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.
Tips and Notes
Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread, banana bread, etc.
*Image and recipe courtesy of Stephen Richards, author of Delicious Meets Nutritious.*