You are here: Home » Recipes » Christmas Carrot Pineapple Cake Christmas Carrot Pineapple Cake Recipe by American Profile Yield 20 to 24 servings PrintEmail "Christmas Carrot Pineapple Cake not only tastes heavenly, but it's truly baked with love. For medical reasons, I can't eat any refined sugar. Last Christmas, my husband Milt surprised me with this cake recipe. He has always enjoyed cooking, but this time he has outdone himself by combining his ingenuity with my medical requirements." Ingredients 1 cup raisins5 tablespoons unsweetened apple juice4 eggs1/2 cup canola oil3/4 cup plain yogurt1/2 cup unsweetened applesauce, or 1 (4-ounce) jar applesauce baby food1 cup packed light brown sugar1 teaspoon Stevia1 tablespoon vanilla extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons baking powder1/4 teaspoon salt4 teaspoons ground cinnamon1 cup unsweetened, shredded coconut3 1/4 cups grated carrots (about 2 pounds)2 tablespoons honey1 (15-ounce) can unsweetened, crushed pineapple, drained1 cup chopped walnuts Instructions Preheat the oven to 350F. Grease and flour a 15 x 10 inch cake pan. Combine the raisins and apple juice in a microwave-safe bowl and cover with wax paper. Cook on High for 30 to 40 seconds, until the raisins are plump and soft; set aside. Combine the eggs, oil, yogurt, applesauce, brown sugar, Stevia, and vanilla in a large bowl. Using a mixer at medium speed, beat until well blended. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the coconut. Gradually add the coconut mixture to the egg mixture. Stir in the carrots, honey, raisins and juices, and the pineapple. Fold in the walnuts. Pour the batter into the prepared pan, smoothing to make the top level. Bake 40 to 50 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pan for 10 to 15 minutes, then turn onto a wire rack to cool completely. Serve plain or with a topping of whipped cream and vanilla sweetened to taste with Stevia, if desired. Recipe by Jane Williamson, Hot Springs Village, Ark.