Carrot Breakfast Cake- No Sugar Added

I put together this recipe yesterday at the request of my good friend Laurie, who said she was craving cake but didn't want to be eating tons of sugar. It is super-moist, with no added sugar--just sweetened with dates and pineapple. I had no qualms about feeding it to Abiline for breakfast. And my husband and his notorious sweet-tooth even enjoyed it. The frosting is a bit adventurous, based on a sweet potato frosting recipe I saw in the Feeding the Whole Family cookbook, but it goes quite well with the cake. The cake and frosting taste best after being chilled overnight in the fridge.

This recipe is also posted on Whole Foods Wednesdays :o)

Ingredients for Cake
2 cups whole wheat pastry flour
1/2 c. finely shredded coconut
2 tsp. baking powder
1 1/2 tsp baking soda
3/4 tsp. salt
1/2 Tbsp. cinnamon
pinch of nutmeg

1 cup pitted dates
3/4 c. pineapple juice
1 c. crushed pineapple, undrained
2 c. finely shredded carrot (about 3 medium)
1/2 c. canned pumpkin puree
1/4 c. applesauce
1/4 c. melted coconut oil (you could sub canola or safflower oil here)
1/2 Tbsp. vanilla extract
1 tsp. orange extract

1/3-1/2 c. of your favorite vanilla or plain yogurt. I used So Delicious plain coconut milk yogurt, which is quite sweet.

Ingredients for Frosting

1 medium sweet potato (1/3-1/2 lb.), baked or microwaved until very tender
1/3 c. cream skimmed from the top of a can of coconut milk (refrigerate the can for at least an hour to make it easier to scoop just the cream without the watery part)
1/3 c. crushed pineapple (a little of the juice is ok)
1/2 tsp. vanilla extract
1/2 tsp. orange extract
2 Tbsp. brown sugar

1. Preheat oven to 350 and grease a 9x13 baking pan.
2. Place the dates and pineapple juice in a microwave safe bowl and microwave for 2 minutes to soften the dates. Let the mixture cool down for a few minutes, and then place the dates and juice in a food processor and puree until smooth.
3. Combine the whole wheat pastry flour, shredded coconut, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Make a well in the center of the dry ingredients.
4. Add the date puree, crushed pineapple, carrots, pumpkin puree, applesauce, coconut oil, vanilla, and orange extract to the well, and stir just until all of the dry ingredients are moistened. The batter will be on the thick side. Spread it into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick or knife inserted in the center comes out clean.
5. Place the cake on a cooling rack and poke holes all over it with the tines of a fork. Then spread the yogurt on top--just enough to cover without being too thick. The yogurt will seep into the cake and make it even moister.
6. When the cake has cooled completely and the yogurt has soaked in, make the frosting by pureeing all of the ingredients in a food processor until smooth. Spread the frosting evenly over the cake and refrigerate until ready to serve.