Pineapple Carrot Cake

I was so surprised that this cake turned out so moist and yummy. I made it for Ryan's birthday. It came from the "Sweet and Sugarfree" cookbook. The recipe calls for crushed pineapple and cinnamon as a topping, but I made a basic cream cheese frosting for it.

3 eggs

1/2 c. butter, softened

1 c. unsweetened pineapple juice

1 c. whole wheat flour

1 1/2 c. white flour

1 t. baking soda

2 t. baking powder

1 t. nutmeg

1 t. cinnamon

3 c. grated carrot

Topping:

1 c. crushed pineapple

1 t. cinnamon

1. Beat together eggs, butter, and pineapple juice. Add flours, soda, powder, and spices. Beat well.

2. Stir in grated carrot and mix.

3. Spread batter evenly in a greased and floured 9 by 13 pan.

4. Top with crushed pineapple and cinnamon. (if using)

5. Bake for 25-30 minutes at 350 degrees until browned. Cool on a wire rack.