Whole Wheat Carrot Pineapple Cake


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3 eggs
2 tsp baking soda
1 tsp sea salt
1/2 Cup BBF* Organic Agave
1 Cup unsweetened coconut
2 Cup carrot (grated)
2 Cup pineapple (crushed, with juice)
2 tsp BBF* Organic Bourbon Madagascar Vanilla
2 tsp cinnamon
1 Cup walnuts or pecans (chopped)
3 Cup whole wheat pastry flour


1. Preheat oven to 325°F.

2. Mix all the ingredients in a bowl and stir until smooth.

3. Pour into greased 9 x 13 inch pan.

4. Bake for 50 - 60 minutes.

5. Let cool then frost with Cream Cheese Frosting. Makes 16 servings. This cake tastes even better on day two!

BBF* = BetterBody Foods

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