Whole Wheat Carrot Pineapple Cake

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

Ingredients

1 ½ cups canola oil

1 ½ cups Xagave

3 eggs

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

Preparation

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

Ingredients

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

Preparation

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.*