Whole Wheat Carrot Pineapple Cake

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Whole Wheat Carrot Pineapple Cake

Ingredients

Ingredients:
For The Cake

1 ½ cups canola oil

1 ½ cups Xagave (a blend of agave nectar)

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

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

 

Check out a recipe from “Delicious Meets Nutritious”, a cookbook devoted to cooking with agave nectar and whole grains.

Method
For the cake: 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!

For the frosting: 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.