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
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2 cwhole wheat flour
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2 cbrown sugar, firmly packed
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1 tspbaking powder
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1 tspbaking soda
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1 tspsea salt
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1 tspcinnamon, ground
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1 1/2 ccarrot, shredded finely
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20 ozpineapple, crushed, well-drained
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1 ccanola oil
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4eggs
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1 cwalnuts, chopped (optional)
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1/2 ccoconut, shredded (optional)
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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.)
