Carrot Spice Cake
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup evaporated cane juice (or substitute sugar)
2 tsps. baking soda
1/2 tsp. salt
2 tsps. ground cinnamon
1/2 tsp. ground nutmeg
3 T coconut oil, melted
1 large egg
1 T ground flax seed + 1 T water (or substitute 1 egg)
2 cups grated carrot (about 2 large carrots)
1 cup canned crushed pineapple, drained
1/2 cup applesauce
1/2 cup golden raisins
2 T butter, softened
1 (8 oz.) block 1/3 less-fat cream cheese, softened
4 1/2 cups powdered sugar
2 tsps. vanilla extract
Preheat oven to 325°. Spray 2 9" round baking pans with cooking spray & dust with flour.
Combine flours, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl, stirring well with a whisk.
Combine oil and eggs; stir well.
Stir egg mixture, grated carrot, pineapple, and applesauce into flour mixture.
Pour batter into prepared pans.
Bake at 325° for 35 minutes or until a toothpick inserted in the center comes out clean.
Let sit in pans for 5 minutes, then invert onto wire racks and cool completely.
For frosting, beat together butter and cream cheese until smooth.
Add powdered sugar and vanilla just until mixed.
Spread frosting between layers and then over cake.