Dessert

Carrot and Pineapple Cake is for Dessert.

Carrot and Pineapple Cake takes 20 minutes to prepare.

Carrot and Pineapple Cake takes 45 minutes to cook.

Carrot and Pineapple Cake makes 16 servings.

The ingredients for Carrot and Pineapple Cake are:

2 cup, chopped Carrots, raw
12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 cup crushed Pineapple in unsweetened pineapple juice (drained)
3/4 cup Milk, nonfat (skim milk) OR buttermilk
1/2 cup Applesauce, unsweetened
3 large Eggs, fresh, whole, raw
2 tsp Vanilla Extract
1 cup Whole Wheat Flour
1 cup Organic All-Purpose White Flour
1/2 cup Granulated Sugar
1 cup (or less) Stevia in the Raw or Splenda for baking
1 tsp Baking Soda
2 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 tsp Salt

Here is how you make Carrot and Pineapple Cake:

Place dry ingredients (flours, spices, salt, sweeteners) in a bowl, stir well, set aside.Chop carrots very fine (I use my mini food processor), place in large bowl with coconut, pineapple, applesauce, milk, vanilla; beat eggs and add them too.Add dry ingredients to wet, stir just to combine--do not over stir. Coat one 13 x 9 inch pan with non-stick spray, bake cake at 350 for approx 35-45 minutes. (you could also make 2 8-9 inch layers instead, or cupcakes, your choice--adjust baking times to suit).Buttermilk Glaze (calories not included in above recipe):2/3 c. sugar1/2 tsp. baking soda1/3 c. buttermilk1/3 c. butter, unsalted1/2 tsp. vanillaPlace all ingredients in saucepan, bring to a boil, lower heat and simmer x 5 minutes. Pour over cooled cake. Yum.Cool on rack.Serving Size: 16Number of Servings: 16Recipe submitted by SparkPeople user TIZZYLISH2.

The nutritional information for Carrot and Pineapple Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 137.7

• Total Fat: 3.6 g
• Cholesterol: 35.1 mg
• Sodium: 183.9 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 2.5 g
• Protein: 3.8 g