To-Die-For Carrot Cake

Suggested Piece: 12" Electric Skillet

Ingredients
Bowl #1:
1 1/4 c apple (#1 cone, approx 2 apples)
2 c sugar
3 eggs, room temperature

Bowl #2:
2 c whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Bowl #3:
2 c carrots (#1 cone, approx 3 carrots)
1 c shredded sweetened coconut
1 c walnuts (#2 cone)
1 tsp vanilla
1 c crushed pineapple in juice, undrained

Cream Cheese Frosting:
1/2 c butter softened
8 oz Neuftchatel cream cheese
1 lb powdered sugar

Toppings:
- toasted pecans
- shredded sweetened coconut

Directions
Preheat 12" Electric Skillet on 180F. Combine bowl #1, and add bowl #2, then bowl #3. Lightly coat skillet with coconut oil, pour cake batter in warm skillet, and cover. Increase temperature to 250F and "bake" for 30-40 minutes, or until the cake is no longer wet on top and springs to the touch. (Remember, cakes/dough should never "click.") Invert on a rack or plate and let cool. Meanwhile, make the frosting! Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar, continue to beat until smooth. Apply a generous dollop of frosting on top a cooled cake and spread. Finish by sprinkling with toasted pecans and/or shredded sweetened coconut. For best results refrigerate for an hour before serving.

Alternative: To bake in the oven, pour batter in either a 9x13 Bake & Roast Pan or two (2) 9" Cake Pans. Bake at 350F for 35-40 minutes or until inserted toothpick comes out clean.