Carrot Cake with Frosting

This is everyone's favorite way to use some of the pulp left over from juicing carrots.

2 cups (500 mL) whole wheat flour
3 free range eggs
1 1/2 cups (375 mL) melted butter or almond oil
3 cups (750 mL) grated carrots (or the pulp left after juicing carrots)
1 cup (250 mL) cane sugar or honey
1 cup (250 mL) chopped walnuts or pecans
2 cups (500 mL) flaked unsweetened coconut
1 8 oz (228 g) can crushed pineapple and liquid (or fresh pineapple if available)
1/2 tsp (3 mL) salt
2 Tbsp (30 mL) vanilla
2 tsp (10 mL) ground cinnamon

Frosting:
1 8 oz (228 g) package cream cheese
1 tsp (5 mL) pure vanilla extract
4 Tbsp (60 mL) pure maple syrup

Preheat oven to 350F (180C). Mix butter or oil, eggs and vanilla. Add dry ingredients, then carrots, pineapples, sweetener, nuts and coconuts. Pour into a 9 x 13 inch pan and bake for an hour, or until a toothpick inserted comes out clean. Let cool before covering with frosting.
Frosting:
Mix together all ingredients to a smooth cream. Refrigerate for half an hour then spread over carrot cake.

Source: alive #207, January 2000