Preheat oven to 350°F.
Combine dry ingredients in a large bowl (wheat flour through spices). In a separate bowl, mix wet ingredients with a whisk (eggs through vanilla). Pour wet ingredients into bowl with dry ingredients and whisk to combine. Fold in last four ingredients – pineapple, carrots, coconut, and walnuts.
Pour batter into greased pan (I used coconut oil). This recipe will either fill a 9x13” cake pan or two 8” round pans.
If using a 9x13” pan, bake for 45 minutes, or until a toothpick inserted in the center comes out clean. If using two round pans, bake for 30 minutes.
With an electric mixer (handheld works fine), beat together the cream cheese and butter until smooth. Add maple syrup and salt and beat again until smooth.
(The frosting recipe makes enough for 24 cupcakes, two 8” cake pans, or a 9x13” cake pan.)
Ingredients
Directions
Preheat oven to 350°F.
Combine dry ingredients in a large bowl (wheat flour through spices). In a separate bowl, mix wet ingredients with a whisk (eggs through vanilla). Pour wet ingredients into bowl with dry ingredients and whisk to combine. Fold in last four ingredients – pineapple, carrots, coconut, and walnuts.
Pour batter into greased pan (I used coconut oil). This recipe will either fill a 9x13” cake pan or two 8” round pans.
If using a 9x13” pan, bake for 45 minutes, or until a toothpick inserted in the center comes out clean. If using two round pans, bake for 30 minutes.
With an electric mixer (handheld works fine), beat together the cream cheese and butter until smooth. Add maple syrup and salt and beat again until smooth.
(The frosting recipe makes enough for 24 cupcakes, two 8” cake pans, or a 9x13” cake pan.)
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