Cake:
1 C. King Arthur White Whole Wheat Flour (or Whole Wheat Pastry Flour)
1/2 C. Oat flour (simply whir rolled oats in a processor until semi-fine)
1/2 C. Honey
2/3 C. shredded sweetened coconut
1/2 C. chopped walnuts
2 tsp. baking soda
1 tsp salt
2 tsp. ground cinnamon
3 Tbsp Extra Virgin Coconut Oil (or canola if you must) :)
2 large eggs
1 C. canned crushed pineapple, drained
1/2 C. Unsweetened applesauce
1/2 C. raisins
2 1/4 C. shredded carrot
Frosting:
4 oz cream cheese (1/3 less fat style) - softened to room temp
1/4 C. real, unsalted butter - softened to room temp
2 tsp. vanilla
1/8 tsp. salt
2 3/4 C. organic powdered sugar (or Unorganic if you must)
Preheat ovento 350.
In a large bowl, combine flour, oat flour, coconut, walnuts, baking soda, salt and cinnamon; stir well with a whisk. In a separate medium bowl, combine oil, eggs and honey; stir well. Stir egg mixture, carrot, pineapple, and applesauce into flour mixture; fold in raisins. Spoon batter into a buttered 9x13 baking dish (or coat it with oil). Bake at 350 for 35 minutes or until it test done with toothpick. Cool completely on a wire rack before frosting.
To make frosting: Combine butter and soft cream cheese in a bowl. Beat by hand or with a mixer until smooth. Beat in 2 C. powdered sugar and vanilla until smooth. Stir in remaining sugar. Smooth over cake.
This makes plenty of icing, and it is SWEET. So you may want to just drizzle it, but if you really like it sweet, then glop it on there!
I prefer this cake at room temp, and it will be fine covered with plastic wrap for a day or two. After that (IF you have any left) refrigerate it.
2 comments:
Oh, my! This looks divine! I love carrot cake!
That looks SO good!! I'll have to try it, but not right now 'cause I've been eating too much for days and days - LOL!
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