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Carrot Cake

"The older you are, the more sprinkles you get."


For this year's husband-birthday, we made his favorite kind of cake. I used this recipe from Skinny Taste, because it's the right level of healthy-ish for me. It's bulked up and sweetened with crushed pineapple and plenty of carrots, with just enough sugar and oil to taste like cake. 

Maybe one day I'll own a hand mixer and I'll start making my own frosting, but I just buy store-bought ones for now.


The Recipe:
3/4 c all-purpose flour
3/4 c whole wheat flour
1 c sugar
1/4 c flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tb canola oil
2 eggs
1 1/2 tsp vanilla
2 c grated carrots
20 oz crushed pineapple, drained
8 oz cream cheese frosting
  • Mix flour, sugar, coconut, baking soda, salt, and cinnamon.
  • Add canola oil, eggs, vanilla, carrots, and pineapple. Fold to combine.
  • Pour into an oiled 8" cake pan.
  • Bake at 350 for 40-50 minutes, until toothpick comes out clean.
  • Cool completely, then top with frosting.

The Verdict:
Overall grade: A
Overall reason: Not too sweet, not too unhealthy, delicious.
Time to prepare: 1 hour
Husband quote: He was quiet while eating this cake. He liked it.

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