Pineapple Carrot Cake

A moist and delicious carrot cake with no added sugar.


1 cup pitted dates
1 cup unsweetened apple juice
1 cup raisins
1/4 cup butter
1 cups whole wheat flour
1 cup all-purpose flour
2 tbsp flaxseed meal
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1 cup unsweetened crushed pineapple
1 cup unsweetened coconut
1/2 cup grated carrots
1/4 cup chopped walnuts
Chop dates and raisins. Add juice and boil 3 minutes. Add butter, stir and cool. In bowl, mix dates and raisins with flour, flax, cinnamon, nutmeg, soda, eggs and vanilla. Mix well. Add pineapple, coconut, carrots and nuts. Pour into greased and floured 9″x 13″ pan. Bake at 375 for 25 minutes.
Cool, frost with crushed pineapple and cream cheese mixture if desired, or enjoy it plain.

I messed up the frosting because I forgot to set aside some crushed pineapple and tried using a little juice instead. I was a watery mess so I added icing sugar to thicken it up. It was actually really good but kind of negates the point of a cake with no sugar in it. I guess it was still reduced-sugar, so that’s something. Anyway, it was so delicious and didn’t last long in our house. Even Tony, who is not usually big on baked good, gobbled this up.

-Recipe adapted from Westerfield Family Farms

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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