Dessert

Festival of Carrot Cake is for Dessert.

Festival of Carrot Cake takes 30 minutes to prepare.

Festival of Carrot Cake takes 60 minutes to cook.

Festival of Carrot Cake makes 20 servings.

The ingredients for Festival of Carrot Cake are:

2 cups (500 mL) whole wheat flour
2 tsp baking powder
3 free range eggs
1/2 cups (375 mL) melted butter or almond oil
1 cup apple butter (or apple sauce)
3 cups (750 mL) grated carrots (or the pulp left after juicing carrots)
1 cup (250 mL) xylitol, cane sugar OR honey
1 cup (250 mL) chopped walnuts or pecans
2 cups (500 mL) flaked unsweetened coconut
1 8 oz (228 g) can crushed pineapple and liquid (or fresh pineapple if available)
1/2 tsp (3 mL) sea salt
2 Tbsp (30 mL) vanilla
2 tsp (10 mL) ground cinnamon

Frosting:
1 8 oz (228 g) package cream cheese
1 tsp (5 mL) pure vanilla extract
4 Tbsp (60 mL) pure maple syrup


*Nutrient info is for xylitol option*

Here is how you make Festival of Carrot Cake:

Preheat oven to 350F (180C). Mix butter or oil, applesauce or apple butter, eggs and vanilla. Add dry ingredients, then carrots, pineapples, sweetener, nuts and coconuts. Pour into a 9 x 13 inch pan and bake for an hour, or until a toothpick inserted comes out clean. Let cool before covering with frosting.Frosting:Mix together all ingredients to a smooth cream. Refrigerate for half an hour then spread over carrot cake. Number of Servings: 20Recipe submitted by SparkPeople user FIT_HAWG.

The nutritional information for Festival of Carrot Cake is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 305.3

• Total Fat: 18.5 g
• Cholesterol: 34.1 mg
• Sodium: 124.1 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 4.2 g
• Protein: 5.5 g