Healthier Zaar Carrot Cake

This is based on the divine "Why I Joined Zaar" carrot cake by Lennie, but with many modifications to make it a bit healthier for my family. We use this as a breakfast muffin, but I also get raves when I frost them and serve them as dessert.

• Ready In: 1 hr 15 mins
• Serves: 17
• Yields: 17 muffins or one 9x13 pan

Ingredients

• 1  cup all-purpose flour
• 1  cup white whole wheat flour (or additional all-purpose can be used)
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1  teaspoon salt
• 2  teaspoons ground cinnamon
• 1  cup white sugar
• 1⁄2 cup coconut oil (or vegetable oil)
• 1⁄2 cup applesauce
• 3  eggs
• 1  teaspoon vanilla extract
• 2 1⁄2 cups carrots, shredded (just 2 cups works too)
• 1  cup flaked coconut
• 1  cup walnuts, chopped
• 1 (8 ounce) can crushed pineapple (I blend this slightly to further break it up)

Directions

1. 1. Preheat oven to 350 degrees F; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
2. 2. Mix powders (except sugar) in a large bowl; make a well in the center.
3. 3. In separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
4. 4. Stir in carrots, coconut, walnuts, and pineapple. Pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
5. 5. Bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes). Test for doneness with a toothpick or knife before removing from oven.
6. 6. Optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla. (Wow. The frosting keeps a long time in the fridge as well.)
7. Enjoy! I freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags-- mostly to keep us from eating them nonstop when they're fresh. Yes, they really are that good.