TINA’S PINEAPPLE CARROT CAKE
W/ CREAM CHEESE FROSTING

(½ of recipe can be used in BREADMAN Ultimate bread machine with cake setting*)

Cake Ingredients:
Mix in the following order:

4 eggs
¾ cup olive oil (you may use up to ½ the amount in coconut oil)
¾ cup honey
2 cup grated carrot (or zucchini)
1 can (15 oz) crushed pineapple, drained
2 tsp. cinnamon
1 tsp. salt (Real and Celtic Sea Salt)
1-1/2 tsp. baking SODA
2 tsp. baking POWDER
2 cups freshly-ground whole wheat flour (use hard white or soft white pastry berries)
½ cup chopped nuts
½ cup unsweetened coconut
½ cup Currants or raisins

Mix until well blended.
Bake at 350 degrees for approximately 35 minutes.
Enough batter for 9 x 13 cake or two 9-inch rounds.

*Note: Recipe may be cut in half. Use same amount of honey, baking soda, baking powder, nuts, coconut, raisins. Watch time for baking in the bread machine. Check frequently.

Frosting Ingredients:
(use ½ recipe for bread machine size)

8 oz. cream cheese, softened (do not use low fat)
8 Tbls. butter, unsalted best (do not use margarine or shortening)
6 Tbls. honey or to taste
1 tsp. vanilla extract (not flavoring)

Mix until fluffy.

Note: Pineapple or orange juice may be added in place of butter. Makes thinner icing.
Whip icing until smooth and well mixed.
For two layer (9") round - double recipe - add honey to taste
Icing may be piped. Refrigerate icing for 30 minutes before making flowers, etc.

Recipe compliments of Tina Rice of GA