Summit Fellowship

of Seventh-day Adventist Church
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Pineapple Carrot Cake
1 cup grated carrots
¾ cup raisins
½ cup canned crushed pineapple, drained, reserving juice
½ cup pineapple juice
½ cup water
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¾ teaspoon cloves
¼ cup honey
¼ cup pure maple syrup
½ teaspoon salt
1 8-ounce container Tofutti Better than Cream Cheese
1 cup powdered sugar
1 cup nondairy whipped cream
1 ½ cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup soy milk
1 teaspoon pure vanilla extract
½ cup + ¼ cup coarsely chopped pecans
Preheat oven to 350 degrees. Spray 9-inch round cake pan with nonstick cooking spray and set aside. In a medium saucepan, gently simmer carrots, raisins, pineapple, pineapple juice, water, cinnamon, nutmeg, and cloves for 5 to 6 minutes. Add honey, maple syrup and salt, and simmer for another 2 to 3 minutes. Remove from heat. Set aside to cool.
Make frosting. In mixing bowl, combine Tofutti Better than Cream Cheese and powdered sugar. Mix with electric mixer until smooth and then add nondairy whipped topping. Mix on low speed approximately 1 minute until smooth. Refrigerate.
In a large bowl, combine flour, baking powder, and baking soda. Add cooled carrot-raisin mixture, soymilk, and pure vanilla extract. Mix well and then fold in ½ cup pecan pieces. Pour into a prepared cake pan and bake for 45 to 50 minutes until cake springs back when lightly touched. Remove the cake pan and place on cake platter. Let cool completely and then spread with refrigerated frosting. Sprinkle with ¼ cup chopped pecans. Store covered in refrigerator.
Yields: 12 slices