- 1 pound carrots, grated
- 1 cup Madhava Natural Sweeteners Organic Coconut Sugar
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 4 eggs
- 1 1/2 cups Madhava Natural Sweeteners Organic Coconut Sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla
- 1/2 cup raisins, plumped in warm water and well drained
- 1 (20 ounce) can crushed pineapple, drained and squeezed dry
- 3/4 cup chopped walnuts, plus extra for garnish
- 4 ounces butter, softened
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 1/3 cup Madhava Natural Sweeteners Organic Light Agave Nectar
- 1 teaspoon vanilla
Ingredients:
Overview
Directions
For the cake:
- Preheat oven to 350 degrees.
- Combine grated carrot with 1 cup Madhava Organic Coconut Sugar in a mixing bowl. Set aside and let stand 15 to 30 minutes to allow sugar to draw liquid out of carrot.
- In a separate bowl, combine both flours, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat eggs with an electric mixer. Add 1 1/2 cups Madhava Organic Coconut Sugar and mix until blended. Mix in oil and vanilla. Beat in dry ingredients. Stir in drained raisins, drained pineapple, and carrot mixture with all accumulated liquid and 1 cup walnuts; mix well.
- Pour batter into a greased 10×15-inch baking pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before spreading Cream Cheese Frosting on top.
For the frosting:
To make frosting, cream together butter and cream cheese. Blend in Madhava Organic Light Agave and vanilla until smooth. Spread over cooled cake. If desired, sprinkle extra chopped walnuts on top for garnish.
Variation: To make a layer cake, divide cake batter between 3 (9-inch) round cake pans. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to wire racks to cool completely. Prepare 1 1/2 times the amount of Cream Cheese Frosting. Spread some of frosting on top of all three cooled cake layers. Stack layers on a serving plate. Spread frosting around sides of cake. Garnish with extra walnuts as desired.
