Pineapple Coconut Carrot Cake

Name: Pineapple Coconut Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 177 milliliters agave nectar (Sohgave! Light); 1 teaspoons baking powder; 118 milliliters canola oil; 710 milliliters carrots , finely grated in food processor; 1 teaspoon cinnamon; 3 eggs; 118 milliliters canned pineapple unsweetened, drained and chopped; 237 milliliters yogurt , non-fat, plain; 473 milliliters spelt flour , sprouted (or use 1 1/2 cups barly flour and 1/2 cup oat flour); 118 milliliters coconut , unsweetened and shredded (leave some for garnish); 1 Tbsp vanilla

This recipe makes 3 servings with 1117 calories, 22g of protein, and 57g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Easter. If you have coconut, yogurt, canolan oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.