Healthy (and delicious!) Carrot Cake

Who doesn’t love a good carrot cake? I’ll tell you what I don’t love – the excess SUGARS and FATS. This carrot cake is one of – and I’m not just saying it because I made it – the BEST carrot cakes I’ve ever had. It’s the perfect amount of sweet. Not too rich. And it’s MOIST. My family LOVES this cake and they ask me to make it ALL of the time. I hope you love it just as much!

YOU WILL NEED:

1 1/2 cup Splenda (or sugar, if you really prefer it)

1 1/2 cups all purpose flour (or wheat flour! Yum!)

1 cup confectioners (powdered) Sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon
1/2 tsp sea salt or kosher salt

1 tsp vanilla extract

2/3 cup olive oil

2 eggs

2 cups shredded carrots (I continued to cut mine up into smaller shreds, but you don't HAVE to!)
1/2 cup crushed pineapple with JUICE, not syrup

FOR THE TOPPING (optional)

Fat-Free Whipped Topping (I used cool whip) and Cinnamon to sprinkle!

·      Because whipped topping melts easily, only add the topping right before serving each piece!

DIRECTIONS:

Preheat oven to 350.

Grease a 9x9 square (I used a 9x2in pie dish)

In a bowl, combine the sugars, flour, baking soda, baking powder, cinnamon, and salt. Mix well with a whisk or fork. Set aside.

In another bowl, mix the olive oil, carrots, pineapple, eggs, and vanilla extract. Mix well until well blended together. Add the dry ingredients to the wet ingredients LITTLE BY LITTLE (you’ll have your work cut out for you if you add it all at once), stirring well after each addition.

Pour the batter into the greased pan and bake for 35 minutes, or til it’s golden brown. Stick a toothpick in the middle to check for doneness – if it comes out clean, it’s ready!

Let cool for 20 minutes. Add the topping if you wish, and serve!

YUM.

In joy, enjoy!

-JVee