Carrot Cake

Serves: 10
Total Calories: 256


1/2 cup unsweetened coconut
6 ounces crushed pineapple with juice (one 8 ounce can)
1/2 cup butter or margarine
1 teaspoon powdered stevia extract
3 tablespoons date sugar
2 eggs, warmed to room temperature and beaten
1/3 cup nonfat plain yogurt
1/4 cup soy milk or milk
1 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
1/2 cup chopped walnuts
2 cups grated carrots
1 cup whole wheat pastry flour
1 cup unbleached flour
2 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt


• Preheat the oven to 350ºF. Oil an 8 to 9-inch springform pan or a 6 x 10-inch cake pan.
• Soak the coconut in the pineapple and juice. Use all the juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set aside.
• Soften and cream the butter or margarine in a large mixing bowl. Cream in the stevia extract and the date sugar. Gradually cream in the beaten eggs. Don’t worry if the butter separates.
• Thin the yogurt with the soymilk or milk and add to the butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the coconut-pineapple mixture, and carrots.
• Sift the flours, leavenings, cinnamon, and salt together twice in a separate bowl.
• Fold the dry ingredients into the wet ingredients, stirring just until blended. The batter will be stiff.
• Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan.
• Release the pan and top with Cream Cheese Frosting.

Nutritional Facts:

Serves: 10
Total Calories: 256
Calories from Fat: 142

This Carrot Cake recipe is from the Stevia Cookbook. Download this Cookbook today.

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