Ingredients: 1 cup unbleached all-purpose flour,1/2 cup whole wheat flour,1 cup evaporated cane juice (or substitute sugar),2 tsps. baking soda,1/2 tsp. salt,2 tsps. ground cinnamon,1/2 tsp. ground nutmeg,3 T coconut oil, melted,1 large egg,1 T ground flax seed + 1 T water (or substitute 1 egg),2 cups grated carrot (about 2 large carrots),1 cup canned crushed pineapple, drained,1/2 cup applesauce,1/2 cup golden raisins,2 T butter, softened,1 (8 oz.) block 1/3 less-fat cream cheese, softened,4 1/2 cups powdered sugar,2 tsps. vanilla extract
Instructions:
- Preheat oven to 32
- Spray 2 9″ round baking pans with cooking spray & dust with flour.
- Combine flours, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl, stirring well with a whisk.
- Combine oil and eggs; stir well.
- Stir egg mixture, grated carrot, pineapple, and applesauce into flour mixture.
- Pour batter into prepared pans.
- Bake at 325 for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let sit in pans for 5 minutes, then invert onto wire racks and cool completely.
- For frosting, beat together butter and cream cheese until smooth.
- Add powdered sugar and vanilla just until mixed.
- Spread frosting between layers and then over cake.
