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Carrot Pineapple Cake Recipe for Company

This well-rounded carrot pineapple cake recipe is the perfect balance between healthy and luxurious. Choose unsweetened coconut and halve the sugar if you want to use it as a nutritious breakfast cake. Serve it plain, topped with a classic cream cheese frosting, or with a light glaze of melted dark chocolate. Perfect for any occasion!

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Carrot Pineapple Cake Recipe; like they should be!

Ingredients

3/4 cup (175 mL) sunflower oil
1 cup (250 mL) sugar
2 eggs
1 1/2 teaspoon (7.5 mL) vanilla
1 cup (250 mL) flour
1 teaspoon (5 mL) baking soda
1 1/2 teaspoon (7.5 mL) ground cinnamon
8 1/2 ounces (265 g) diced pineapple
1 cup (250 mL) shredded carrots
1/2 cup (125 mL) finely grated coconut
1/2 cup (125 mL) chopped pecans

Directions

Preheat the oven to 350°F (180°C) and butter a square cake pan.

Combine sunflower oil, sugar, eggs and vanilla; mix thoroughly. In a separate bowl whisk together flour, baking soda, and cinnamon. Combine dry ingredients with the wet ones and add pineapple, carrots, coconut, and pecans.

Transfer batter to the prepared pan and bake for one hour. Cool to room temperature, frost if desired, and serve.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..