Carrot Cake

Source: Successful Microwaving with Toshiba, modified

• 1-½ C. flour
• 2 t. cinnamon
• 1 t. baking powder
• ½ t. baking soda
• ¾ t. salt
• Dash of nutmeg
• ¼ C. coconut
• ½ C. honey
• 3 eggs
• 3/4 cup oil
• 2 C. grated carrots
• 1 small can crushed pineapple, thoroughly drained (or about 1/2 cup)
• ½ C. raisins

Instructions: Mix dry ingredients together in bowl. Mix honey, eggs, and oil together. Combine dry and wet ingredients, adding pineapple, carrots, and raisins. Pour into greased and floured 7” x 11” pan. Bake at 350 degrees F for 30-40 minutes.
Frosting
Source: Recipe by Leanne H.

• 3/4 C. heavy (whipping) cream
• 4 oz. cream cheese (one 100 gr block of Mon Chou)
• 1 T. sugar-free vanilla pudding powder
• 1-½ t. fructose
• 3/4 t. vanilla flavoring
• 1/8 t. rum flavoring

Whip in blender/food processor until smooth and creamy. Double frosting recipe for layered cake.