Carrot-Pineapple Cake

I was supposed to bring a dessert to an event last night, so I made this carrot cake. It's very healthy and free of our allergens. I even gave my kids some for breakfast this morning.

Everyone loved the cake last night and wanted the recipe, so here it is.

Carrot Cake
recipe from Desserts by Sue Gregg (Eating Better Cookbooks)

"Light, tender, moist, and not too sweet."

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Preheat oven to 350 degrees.
Grease 9" x 13" or bundt pan

Cream together:
1/2 cup butter (1 stick)
3/4 cup honey

Blend in:
4 eggs
1 teaspoon vanilla
3 cups shredded carrot
1 to 1 1/4 cups crushed pineapple, drained

Blend dry ingredients thoroughly in separate bowl:
2 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt

Thoroughly blend dry ingredients into creamed ingredients

Mix in:
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Pour into greased pan and bake 35 to 45 minutes, until knife comes clean out of center.

Cool for 10 minutes before removing from pan.

Cool thoroughly before frosting.

Frost with Cream Cheese Frosting (p. 35) or serve plain with Whipped Cream (p. 85).

Makes 18 to 24 servings.


(I substituted orange juice for the vanilla, or you could just leave the vanilla out to make it corn-free.

I didn't have crushed pineapple, and my can of pineapple was 24 oz. in chunks, so I just drained the chunks and put them in my food processor to crush them. I put in the whole can even though it was a little more than the recipe called for. Then the batter didn't seem quite moist enough, so I added just a bit of the pineapple juice to it.

I used King Arthur's "White" Whole Wheat Flour, and left out the walnuts.)