Healthier Zaar Carrot Cake

• 1 cup all-purpose flour
• 1 cup white whole wheat flour (or additional all-purpose can be used)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup white sugar
• 12 cup coconut oil (or vegetable oil)
• 12 cup applesauce
• 3 eggs
• 1 teaspoon vanilla extract
• 2 12 cups carrots, shredded (just 2 cups works too)
• 1 cup flaked coconut
• 1 cup walnuts, chopped
• 1 (8 ounce) can crushed pineapple (I blend this slightly to further break it up)

1. 1.
2. Preheat oven to 350 degrees F; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
3. 2.
4. Mix powders (except sugar) in a large bowl; make a well in the center.
5. 3.
6. In separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
7. 4.
8. Stir in carrots, coconut, walnuts, and pineapple.
9. Pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
10. 5.
11. Bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes).
12. Test for doneness with a toothpick or knife before removing from oven.
13. 6.
14. Optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla.
15. (Wow.
16. The frosting keeps a long time in the fridge as well.)
17. Enjoy!
18. I freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags-- mostly to keep us from eating them nonstop when they're fresh.
19. Yes, they really are that good.

flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, white sugar, coconut oil, applesauce, eggs, vanilla, carrots, flaked coconut, walnuts, pineapple

Taken from www.food.com/recipe/healthier-zaar-carrot-cake-481303 (may not work)