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

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


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.*