Carrot Zucchini Cake

Ingredients

• 1 1/3 cups fluid heavy cream
• 4 large eggs
• 2 tsps ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 2 tsps vanilla extract
• 3/4 cup extra light olive oil
• 1/2 wedge yields lemon juice
• 1 cup crushed, sliced, or chunks pineapple
• 1 cup grated carrots
• 1 cup chopped zucchini, shredded
• 8 oz coconut, unsweetened
• 4 tbsps ground flax meal
• 1 cup walnut flour
• 1 cup stirred almond flour
• 2 tsps baking soda
• 1 oz xanthan gum
• 6 oz splenda

Directions

1. Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
2. In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
3. In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
6. Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
7. Allow to cool at least 20 minutes before serving.
8. Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.