Super Moist and delicious carrot cake. We recommend using our spelt, barley and brown rice flour blend found in Delicious Meets Nutritious. The Cream Cheese Frosting, which is incredible, can be made in minutes and only uses 2/3 cup Xagave vs. 6 cups of powdered sugar, saving you over 3,000 calories!

1 1/2 cups canola oil
1 1/2 cups Xagave
3 eggs
2 tsp. vanilla
2 tsp. soda
1 tsp. salt
1 cup unsweetened coconut
2 cups grated carrots
2 cups crushed pineapple (with juice)
2 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans)
3 cups whole wheat pastry flour*

Preheat oven to 325°F. Mix all the ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan. Bake at 325°F for 50 - 60 minutes. Let cool and frost with Cream Cheese Frosting. This cake tastes better on day two!

This delicious frosting is easy to make and saves you 3,000 calories over the sugar equivalent and tastes better.

1/2 cup unsalted butter (1 stick) at room temperature
8 oz. cream cheese at room temperature
1 tbsp. lemon juice
2/3 cup Xagave

Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.

Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread, banana bread, etc.