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CARROT PINEAPPLE CAKE Recipe

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The carrots and pineapple work together to keep this cake moist and wholesome.

Prep time:
Cook time:
Servings: 16
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Ingredients

Cost per serving $0.97 view details
  • 2 Cups all-purpose gluten free flour
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 2 teaspoon Xanthan gum
  • 1 teaspoon salt
  • 2 teaspoons Organic ground cinnamon
  • 1 cup organic regular sugar
  • 3/4 cup Stevia
  • 1 cup organic coconut oil
  • 3 organic eggs, beaten
  • 1 teas. organic vanilla extract
  • 2 cups shredded organic carrots
  • 1 cup organic flaked coconut
  • 1 cup ground organic walnuts
  • 1 cup crushed pineapple, drained
  • Frosting
  • 1 (8 ounce) package organic cream cheese
  • 1/4 cup organic Earth Balance, softened
  • 2 cups confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F. Grease glass 9 x 13 inch pan.
  2. Mix flour, baking soda, baking powder, salt, cinnamon, sugar and stevia.
  3. Make a well in the center and add coconut oil, 3 beaten eggs and vanilla.
  4. Mix with a wooden spoon until smooth.
  5. In a separate large bowl, combine carrots, coconut, walnuts and pineapple and mix very well, then add to the flour mixture, mixing very well.
  6. Spoon into the oiled 9 x 13 inch glass pan.
  7. Bake at 350 degrees for 45 minutes. Allow to cool.
  8. TO MAKE THE FROSTING: Cream the "butter" and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
  9. Spread on top of the cooled cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 16 servings
Calories 325  
Calories from Fat 188 58%
Total Fat 21.73g 27%
Saturated Fat 15.7g 63%
Trans Fat 0.0g  
Cholesterol 50mg 17%
Sodium 461mg 19%
Potassium 105mg 3%
Total Carbs 32.88g 9%
Dietary Fiber 1.0g 3%
Sugars 29.78g 20%
Protein 2.55g 4%
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