Whole Wheat Carrot Pineapple Cake
* I learned a trick from my husband’s family. To keep any cake from drying out place a THIN amount of shortening on the bottom and sides of the baking pan, and then “flour” it with SUGAR.
I prefer to use a glass baking pan for this.
2 cwhole wheat flour
2 cbrown sugar, firmly packed
1 tspbaking powder
1 tspbaking soda
1 tspsea salt
1 tspcinnamon, ground
1 1/2 ccarrot, shredded finely
20 ozpineapple, crushed, well-drained
1 ccanola oil
1 cwalnuts, chopped (optional)
1/2 ccoconut, shredded (optional)
3/4 craisins -or- dates (optional)
How to Make Whole Wheat Carrot Pineapple Cake
- Lightly grease and flour* 13x9x2 inch baking pan. Place all ingredients, excluding nuts/options, in large mixing bowl, mix well with mixer on medium speed until well blended; about 2-3 minutes. Fold in nuts/options. Pour in baking pan and bake for 50 to 60 min. or until toothpick/knife inserted into center comes out clean. Cake will be very moist.
Cool completely. Frost with cream cheese frosting below – if desired.
For Cream Cheese frosting:
2 (8 oz.) pkgs. Cream cheese, softened.
¼ - ¾ cup sugar** (depending on how sweet you like it)
2 TBSP milk
1 TBSP vanilla
** Honey can be used instead of sugar.
Mix cream cheese and vanilla well with mixer until smooth. Add sweeteners and milk a little at a time, as you continue mixing, until smooth. (If frosting is too thick for your taste, thin out by adding a little extra milk, a teaspoon at a time.)