Healthier Zaar Carrot Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour (or additional all-purpose can be used)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup sugar
• 1/2 cup coconut oil (or vegetable oil)
• 1/2 cup applesauce
• 3 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups carrots, shredded (just 2 cups works too)
• 1 cup flaked coconut
• 1 cup walnuts, chopped
• 1 (8 ounce) can crushed pineapple (i blend this slightly to further break it up)

Recipe

• 1 1. preheat oven to 350 degrees f; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
• 2 2. mix powders (except sugar) in a large bowl; make a well in the center.
• 3 3. in separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
• 4 4. stir in carrots, coconut, walnuts, and pineapple. pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
• 5 5. bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes). test for doneness with a toothpick or knife before removing from oven.
• 6 6. optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla. (wow. the frosting keeps a long time in the fridge as well.)
• 7 enjoy! i freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags-- mostly to keep us from eating them nonstop when they're fresh. yes, they really are that good.