|1 cup / 250 ml||all-purpose flour|
|1/2 cup / 125 ml||whole what flour|
|1.5 tsp / 7 ml||cinnamon|
|1 tsp / 5 ml||baking powder|
|1 tsp / 5 ml||baking soda|
|1/4 tsp / 2 ml||salt|
|1/4 tsp / 2 ml||cloves|
|1/2 cup / 125 ml||brown sugar|
|1/2 cup / 125 ml||granulated sugar|
|1/4 cup / 50 ml||canola oil|
|2 cups / 500 ml||grated carrot|
|1 cup / 250 ml||coarsely chopped fresh pineapple|
|2 tsp / 10 ml||vanilla extract|
|1/4 cup / 50 ml||low fat cream cheese|
|1 cup / 250 ml||icing sugar|
|1/2 tsp / 2 ml||chopped lemon zest|
|few drops of vanilla extract|
Preheat oven to 350°F (180°C).
Lightly grease and flour a 9 x 9 inch (2.5 L) metal cake pan.
In a mixing bowl, combine all-purpose and whole-wheat flour, cinnamon, baking powder, baking soda, salt and cloves.
In a separate mixing bowl, whisk together brown sugar, granulated sugar, eggs and canola oil. Stir in carrot, pineapple and vanilla.
Add dry ingredients to wet ingredients, stir until combined. Pour batter into the prepared cake pan and bake for 35 minutes, or until a knife inserted in the centre comes out clean. Remove from heat; set aside to cool.
Meanwhile, in a mixing bowl, whisk together cream cheese, icing sugar and lemon zest until just combined. Be careful not to overmix, otherwise the frosting will be too runny.
When cake is cool, spread frosting over cake.
Serves 12. Per slice: 241 calories, 4 g protein, 6 g total fat (1 g saturated fat), 43 g carbohydrate, 2 g fibre, 30 mg cholesterol, 221 mg sodium
Tip: Fresh pineapple is used in this recipe because it gives a delicious burst of flavour. However, if you're in a pinch, you can substitute 1 cup (250 ml) of diced, drained canned pineapple.