Pineapple Coconut Carrot Cake

A recipe by Ania Catalano

Serves 8 – 10

This moist, luscious cake is a tropical twist on an old favorite–made even better with Agave nectar and wholegrain flours.

3 cups carrots, finely grated in food processor
½ cup unsweetened, canned pineapple, drained well and chopped
½ cup unsweetened, shredded coconut (plus extra to garnish outside of cake, optional)
2 cups sprouted spelt flour or 1 ½ cups barley flour and ½ cup oat flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoons cinnamon
¾ cup light Agave nectar
3 eggs
½ cup canola oil
1 cup non-fat plain yogurt
1 tablespoon vanilla

Preheat oven to 350 degrees. Lightly grease two 9” cake pans with canola oil. Mix together carrots, pineapple and coconut in a large bowl. In a separate bowl, combine flour, baking soda, baking powder, and cinnamon. In a food processor, blend Agave nectar, eggs, oil, yogurt, and vanilla. Add egg mixture to flour mixture and stir to blend. Add carrot mixture and stir until combined. Pour batter into prepared pans and bake for 30 – 35 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let cool in pan, then invert onto platter. Frost with Cream Cheese Frosting.