Cake Ingredients:
3 1/2 cups whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. ginger
1/2 tsp. pumpkin pie spice
1 cup melted coconut oil
1 cup brown sugar (packed)
3/4 cup sugar
2 Tbsp. Tu-Bees Coconut Honey
2 Tbsp. Tu-Bees Pumpkin Spice Honey
1 cup sour cream
1 tsp. vanilla
1 cup grated carrots (freshly grated)
1 cup fresh pumpkin puree
4 large eggs (room temperature)
Preheat oven to 350 degrees.
Grease and line two 9 inch pans OR three 8 inch pans with parchment paper.
In a small bowl, line it with paper towel and pour the pumpkin puree and carrots into the bowl and let the paper towel soak up a bit of the moisture.
In a large bowl, sift together all of your dry ingredients. In a separate bowl, mix together all of your wet ingredients, including the pumpkin puree and carrots.
Add your dry ingredients to the wet ingredients with a spatula and fold them together just until they are combined.
Pour the cake mix evenly between your pans
Bake for 22-26 minutes. Check often to make sure that the cake does not dry out.
Cool cakes, then ice with Pineapple & Honey Cream Cheese Frosting
Pineapple and Honey Cream Cheese Frosting
1 - 8oz package of cream cheese (at room temperature)
1 1/2 cups unsalted butter (at room temperature)
6 cups of icing sugar (sifted)
1 tsp. vanilla extract
1 Tbsp. Tu-Bees Coconut flavoured honey
1 tsp. salt
1/4 cup fresh pureed pineapple
Sift the icing sugar and set aside. Using a mixer, beat the cream cheese and butter on high for about 3-5 minutes. Add the pineapple puree and honey and beat again on high until blended. Slowly add the icing sugar one cup at a time until you reach a consistency you wish to have. Ice your cake once it is cooled, store in the refrigerator and enjoy!!
