Zucchini or Carrot cake
- 1 c. all-purpose flour
- 1 c. spelt
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 eggs
- 1 c. sugar
- 1 c. rapadura
- 3/4 c. butter, melted and cooled
- 3/4 c. buttermilk
- 2 tsp. vanilla extract
- 2 c. zucchini or 2 c. carrot, shredded and smushed dry
- 1 8-oz. can crushed pineapple, drained
- 1/2 c. shredded coconut
- 1 c. pecans or walnuts, chopped
Line cake pan(s) (9 1/2 x 13 or 3 9-inch round) with parchment paper; lightly grease and flour paper.
Stir together the flours, baking soda, cinnamon, and salt. Beat together eggs, sugars, butter, buttermilk, and vanilla. Add flour, a little at a time, while beating at low speed. Fold in zucchini/carrot, pineapple, coconut, and nuts.
Bake 350 degrees for 25 to 30 min. Top with buttermilk glaze, chocolate ganache, and/or cream cheese frosting.