Silly Rabbit, Carrot cake is for grown-ups!

So I was going through this, "I need carrot cake" phase the past weeks. Why? I have no idea. Thinking about the good ol' days and the family parties, where, for some reason, Indian people think American dessert is symbolic by carrot cake (I'd rather have apple pie... hmm, apple pie). So anyway, I started googling healthy carrot cake recipes and I found one that is was healthier, but I didn't have all the ingredients so I made some modifications with the recipe and came up with my own. It turned out pretty alright. I did not use whole wheat flour, because in all honesty, its nasty. Really, it is. I rather oat flour or soy over whole wheat. So I used enriched white as that is what my dad carries in his kitchen. The recipe wanted oat bran, which I also did not have, so I used flaxseed. They also asked for egg substitute, and I don't believe in fake foods so I used real eggs. I also used stevia because I'm sure Splenda is powdered cancer (or so says my friend Di).


So anyway, here's Lulu's Carrot Cake Recipe
1 3/4 cup flour
1/4 cup flax seed
1 cup stevia
2 tsp baking powder
1 tsp cinnamon
1/2 tsp of salt
1/2 tsp baking soda
4 eggs
1 package of shredded carrots
1/2 cup crushed pineapple 
1/4 oil


I just dumped everything in the kitchen aid and let it swirl away. Once mixed well, place in two round cake pans and bake at 350 degrees for about 32 mins (it just seemed right in my oven). Once the cakes have cooled and are removed from the pan, they are ready of assembly. To make the frosting I whipped up 4 oz of tofu (silken) with 8 oz of cream cheese and a dash of vanilla, a small carton of heavy whipping cream and a cup of stevia. The first thing is whipping the heavy cream and stevia. Then slowly add the remaining ingredients. I decorated it with raisins.