Whole Wheat Carrot Pineapple Cake
By
Shelley Gill
@KatiRose
1
This turns out very moist & sticky. My family eats it for breakfast before I can get the cream cheese frosting on it!
* 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.
* 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.
Ingredients
- 2 c
- whole wheat flour
- 2 c
- brown sugar, firmly packed
- 1 tsp
- baking powder
- 1 tsp
- baking soda
- 1 tsp
- sea salt
- 1 tsp
- cinnamon, ground
- 1 1/2 c
- carrot, shredded finely
- 20 oz
- pineapple, crushed, well-drained
- 1 c
- canola oil
- 4
- eggs
- 1 c
- walnuts, chopped (optional)
- 1/2 c
- coconut, shredded (optional)
- 3/4 c
- raisins -or- dates (optional)
How to Make Whole Wheat Carrot Pineapple Cake
- 1Lightly 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.)
About Whole Wheat Carrot Pineapple Cake
Course/Dish: Cakes
