REAL FOOD FRIDAYS: EGGLESS PUMPKIN PINEAPPLE PECAN CARROT CAKE

EGGLESS PUMPKIN PINEAPPLE PECAN CARROT CAKE

3 C. grated whole carrots (leave skin on, just clean off dirt)
1 can pumpkin puree (or homemade equivalent)
1 small can crushed pineapple with juice (or fresh/finely chopped)
1 C. chopped (pre-soaked) pecans
1 1/2 C. honey or molasses
3 C. whole wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. sea salt
1 tsp. REAL vanilla extract

Do Ahead: Soak pecans overnight and lay out to dry on towel lined pie plate. Can use pre-soaked and dehydrated pecans also.

Preheat oven to 350F. Grate carrots and add to large mixing bowl. Add pumpkin, pineapple, pecans, honey, whole wheat flour, baking soda, salt and vanilla. Mix well with wooden spoon. Spread onto half sheet cake pan and bake for 35 minutes. Serve as is or with favorite REAL FOOD frosting, buttermilk glaze or homemade ice cream.

House of Kirk enjoys this dish as breakfast once in a while.
So much healthier than donuts!

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s