Happy Second Birthday Carrot Cake

By devogirl

This extra-moist cake gets all of its sweetness from pineapple and maple syrup, rather than refined sugar.

Ingredients

• Cake:
• 1 1/2 cups white whole-wheat flour
• 1/2 cup oat flour
• 2 teaspoons baking powder, divided
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup canned crushed pineapple
• 1/4 cup softened butter or trans-fat free margarine
• 1/2 cup maple syrup
• 1 teaspoon vanilla
• 2 medium carrots, peeled and grated
• Frosting:
• 1 cup cream cheese (dairy or soy)
• 1/3 cup pineapple purée or canned crushed pineapple
• 2 tablespoons apple juice concentrate

Details

Servings 8

Preparation

Step 1

Cake:
Preheat oven to 350°F.

In a medium bowl, combine flours, 1½ teaspoons baking powder, baking soda, and salt.

In a large bowl, combine pineapple purée with ½ teaspoon baking powder.

Add butter or margarine, maple syrup, and vanilla. Mix well with a wooden spoon.

Slowly mix dry ingredients into wet.

Mix in grated carrots.

Scrape batter into a lightly oiled 8″ baking pan.

Bake 45–50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Frosting:
Using a blender or electric mixer, combine all ingredients.