Whole Wheat Carrot Cake with Cream Cheese Frosting

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There’s nothing like REAL food…that’s REAL good…and REALLY good for you!

• Carrots are veggies –  check!
• Pineapple is a fruit – check!

I’d say this is a case of having your (whole wheat carrot) cake and eating it too!

This recipe came about when I realized we had an over-abundance of carrot pulp after we had begun juicing our carrots for juice.  Not being one to throw away anything that would be potentially edible, I froze the carrot pulp.  And boy, now I’m glad I did!

First – mill 2 Cups of Soft White Wheat in your Wondermill or Wondermill Jr. Deluxe…..

Now assemble the ingredients so that you know you have a is a full cast of  characters before you start the party… nothing worse than getting half way there to find out you’re missing a key player or two….like I forgot to place buttermilk and baking soda in the ingredients picture.  They were a little late to the party.

Ingredients:

• 2 cups freshly milled soft white wheat flour
• 1 TBS ground golden flax seed
• 1 teaspoon baking soda
• 1/2 Cup Organic Sugar
• 1/2 tsp Sea Salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 Cup finely chopped carrot or carrot pulp from juicing carrots
• 1/2 Cup can crushed pineapple (drained of juice – juice set aside)
• 1 Cup pineapple juice (yes, you just drained this)
• 1/2 Cup Fat Free buttermilk
• 1 tsp Vanilla
• 1/4Cup Egg whites (or one egg)
• 1/4 Cup melted Coconut Oil

Preheat your oven to 375 degrees Fahrenheit

Mix all your dry ingredients (not carrot or pineapple they are moist) in a large bowl and combine with a whisk or a fork.

Mix all your wet ingredients (again not carrot or pineapple – they are moist) and mix until well combined.

Then stir the carrot pulp into the wet ingredients.  After that toss the crushed pineapple in to coat by the dry ingredients.

Then combine the wet (with carrot) into the dry (with pineapple) and mix until no dusty specs are left.

Pour into a greased 9 x 13 sheet cake pan.  Bake in 375 oven for 20-25 minutes or until toothpick comes out clean when inserted into the center.

Let cool completely in the pan.

Frosting Ingredients:

• 2 (8oz blocks) Low-fat Cream Cheese – softened
• 1/2 C Honey or Agave Nector or Powdered Sugar
• 1/4 C Milk, Almond Milk or cream

Combine and whip with an electric mixer.  Spread on top of sheet cake once it has completely cooled.  Slice and serve!