Carrot And Pineapple Cake With Lemon Cream Cheese Frosting

1. 1

   Preheat the oven to 180 Celsius. Grease and flour two round 18 cm. cake pans. Place a round of parchment paper on the bottom.

2. 2

   Place the carrots in the food processor until finely minced. Add the pineapple and pulse until the pineapple is pureed.

3. 3

   Sift the white and whole wheat flours together with the baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add the white and brown sugars.

4. 4

   Combine the coconut, oil, vanilla, and eggs together in a separate bowl. Add the carrot and pineapple mixture. Mix well.

5. 5

   Pour the liquid mixture over the dry mixture and mix together to incorporate. Pour into the cake pans and bake for 50 minutes, until an inserted toothpick comes out clean. Let cool in the pans for 10 minutes and then remove the cakes from the pans, placing onto a baking rack.

6. 6

   Prepare the frosting by beating the cream cheese until smooth. Add the butter and beat until smooth. Whisk together until fluffy. Add the lemon rind, juice, and vanilla. Sift the confectioners sugar and slowly beat into the mixture.

7. 7

   Place frosting onto the top of one cake and layer with the other. Cover the two-layer cake with frosting and decorate as desired.

* Per serving · 4 servings · Values may vary.