Carrot Cake Bliss

This is a healthier variation to a Wilton recipe I love. Very rich in taste, I feel like there only needs to be a dollop of frosting to go with. Enjoy sparingly, although that may be hard!

1 Banana, mashed
4 cups Carrots, shredded
2/3 cup Pecans, chopped
1/2 cup Golden Raisins
1/2 cup fresh Pineapple, crushed and drained
2 1/2 cups Agave
1 tsp Vanilla flavoring or extract
3 cups Flax Meal
2 cups unbleached Wheat Flour or Cake Flour, sifted
2 tsp Baking Soda, non-aluminum
2 tsp Cinnamon
1/4 tsp each of Nutmeg, Cloves, Allspice, and Real Salt


Preheat oven to 350 degrees.

In a large bowl, mix together first seven ingredients through vanilla. In a separate medium sized bowl mix the rest of the ingredients and thoroughly incorporate. Next, pour the dry ingredients into the wet gradually, folding together until wet. Pour cake mixture into 2, 8 inch cake pans, lightly sprayed with olive oil and floured.

Bake for 30-35 minutes or until toothpick inserted into the middle comes out clean.

Cool cakes in pans for at least 10 minutes on cooling grid or rack. Then cool completely out of the pans on cooling grid or rack.

These cakes do well being frozen especially when frosting perfection is desired as well as a moister cake. For frosting I just used an organic frosting mix out of convenience. One day I will have a perfected recipe to share. Til then, enjoy!