Whole Wheat Carrot Pineaple Cake

This is a sugar-free recipe that uses Agave as a sweetener and tastes delicious!


CAKE:
1 ½ cups canola oil (or olive oil)
1 ½ cups Agave
3 eggs
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
1 cup unsweetened coconut
2 cups grated carrots
2 cups crushed pineapple, with juice (1-20 oz. can)
2 tsp. cinnamon
1 cup chopped nuts, walnuts or pecans
3 cups whole wheat flour

Preheat oven to 325 degrees. Mix all ingredients in a bowl and stir until smooth. Pour into greased 9x13 inch pan. Bake at 325 degrees for 50-60 minutes. Let cool and frost with Cream Cheese frosting.

FROSTING:
½ cup unsalted butter, room temperature
1 8 oz. cream cheese, room temperature
1 Tbsp. lemon juice
⅔ cup Agave

Put all ingredients into a large mixing bowl and blend until smooth with an electric mixer.


I like to make this cake in a bundt pan. Once the cake is baked and cooled, cut off any extra cake across the top of the bundt pan with a long bread knife so that the cake is flat and ready to be turned over onto a serving plate. Because the frosting is not very thick, I like to spoon the frosting into a frosting bag (or Ziploc bag with a clipped corner) to drizzle each individual piece of cake with frosting before serving rather than covering an entire cake. I think this cake tastes better on day two, which makes this a great dessert to make a day ahead!

For this recipe and other delicious Agave Recipes check out the cookbook Where Delicious Meets Nutritious.