Carrot & Pineapple Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cup, chopped Carrots, raw 12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) 1 cup crushed Pineapple in unsweetened pineapple juice (drained) 3/4 cup Milk, nonfat (skim milk) OR buttermilk 1/2 cup Applesauce, unsweetened 3 large Eggs, fresh, whole, raw 2 tsp Vanilla Extract 1 cup Whole Wheat Flour 1 cup Organic All-Purpose White Flour 1/2 cup Granulated Sugar 1 cup (or less) Stevia in the Raw or Splenda for baking 1 tsp Baking Soda 2 tsp Cinnamon, ground 1/2 tsp Nutmeg, ground 1/2 tsp Salt
Place dry ingredients (flours, spices, salt, sweeteners) in a bowl, stir well, set aside.
Chop carrots very fine (I use my mini food processor), place in large bowl with coconut, pineapple, applesauce, milk, vanilla; beat eggs and add them too.
Add dry ingredients to wet, stir just to combine--do not over stir. Coat one 13 x 9 inch pan with non-stick spray, bake cake at 350 for approx 35-45 minutes. (you could also make 2 8-9 inch layers instead, or cupcakes, your choice--adjust baking times to suit).
Buttermilk Glaze (calories not included in above recipe):
2/3 c. sugar
1/2 tsp. baking soda
1/3 c. buttermilk
1/3 c. butter, unsalted
1/2 tsp. vanilla
Place all ingredients in saucepan, bring to a boil, lower heat and simmer x 5 minutes. Pour over cooled cake. Yum.
Cool on rack.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user TIZZYLISH2.
Chop carrots very fine (I use my mini food processor), place in large bowl with coconut, pineapple, applesauce, milk, vanilla; beat eggs and add them too.
Add dry ingredients to wet, stir just to combine--do not over stir. Coat one 13 x 9 inch pan with non-stick spray, bake cake at 350 for approx 35-45 minutes. (you could also make 2 8-9 inch layers instead, or cupcakes, your choice--adjust baking times to suit).
Buttermilk Glaze (calories not included in above recipe):
2/3 c. sugar
1/2 tsp. baking soda
1/3 c. buttermilk
1/3 c. butter, unsalted
1/2 tsp. vanilla
Place all ingredients in saucepan, bring to a boil, lower heat and simmer x 5 minutes. Pour over cooled cake. Yum.
Cool on rack.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user TIZZYLISH2.
Nutritional Info Amount Per Serving
- Calories: 137.7
- Total Fat: 3.6 g
- Cholesterol: 35.1 mg
- Sodium: 183.9 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.5 g
- Protein: 3.8 g
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