Carrot Zucchini Cake

Ingredients

• 1 1/3 cups fluid heavy creamNutrition
• 4 large eggsNutrition
• 2 tsps ground cinnamonNutrition
• 1/2 tsp nutmegNutrition
• 1/4 tsp saltNutrition
• 2 tsps vanilla extractNutrition
• 1/2 wedge yields lemon juiceNutrition
• 1 cup crushed, sliced, or chunks pineappleNutrition
• 1 cup grated carrotsNutrition
• 1 cup chopped zucchini, shreddedNutrition
• 8 oz coconut, unsweetenedNutrition
• 4 tbsps ground flax mealNutrition
• 1 cup walnut flourNutrition
• 3/4 cup extra light olive oilNutrition
• 1 cup stirred almond flourNutrition
• 2 tsps baking sodaNutrition
• 1 oz xanthan gumNutrition
• 6 oz splendaNutrition

Directions

1. 1Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
2. 2In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
3. 3In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
4. 4In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
5. 5Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
6. 6Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
7. 7Allow to cool at least 20 minutes before serving.
8. 8Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.

Nutrition per serving

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