Carrots are an incredible source of vitamins and nutrients for your entire body, but it has a lot more to offer for the eye!
It contains vitamins and nutrients that are incredibly beneficial for your ocular health. These nutrients are essential in the fight for keeping your eyes healthy.
With all of the good carrots can do for your health putting them into a dessert is kind of like a double-whammy, right? I know what you are thinking, “a healthy dessert I can feel good about, how can this be true?” Substituting ingredients with healthier alternatives is a great way to go, and you won’t be sacrificing any of that amazing flavor! This carrot cake recipe will have your eyes thanking you, and the best part is, you do not have to tell them how easy it was!
Dry Ingredients
- 1 ½ cup all-purpose flour
- 1 ½ cup whole wheat flour
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup of sugar
- 1 cup light brown sugar
- 2 teaspoon vanilla
- 4 cups coconut
- 2 cups pecan pieces
- 1 20-oz. can crushed pineapple (drained)
- ¾ cup milk
- ½ cup Greek yogurt
- 1 ¼ cups old fashioned apple sauce
- 5 eggs
- 5 cups carrots (shredded)
Instructions
- Preheat oven to 400 degrees, and grease your pans.
- Mix dry ingredients first, and set to the side.
- In another large bowl start combining wet ingredients, and then slowly add to dry ingredients. Using a rubber spatula combine all together until consistently mixed. Pour into cake pans, and place in the oven to bake.
- After about 15 to 20 minutes look at the cake and adjust the time until cooked through. Check inside of the cake with cake tester or toothpick, the center should be cooked through and the toothpick should come out clean and dry.
- Serve with a dollop of whipped cream or Greek yogurt.
*This cake can be cooked in 2 9-inch cake pans or a bundt pan. Baking times will vary