Carrot Coconut Pineapple Cake
3 cup baby carrots, shredded
1/2 cup vegetable oil or melted margarine
1/2 cup unsweetened applesauce
1 cup raw sugar
4 egg replacers (I use ener-g mixed very well) (http://vegweb.com/index.php?topic=7678.0)
2/3 cup pineapple juice
2 teaspoons vanilla
2/3 cup sweetened coconut
2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1. Preheat oven 350 degrees F (375 for higher altitudes). Place carrots in mixing bowl, and add oil/margarine, sugar, egg replacer and pineapple juice; mix. Add vanilla and coconut last and mix well.
2. Sift flour and add salt, baking powder and soda and spices and mix very well. Add flour mixture to carrot mixture and mix until combined. Over-mixing will result in dry cake.
3. Add batter to cake pan or rounds, and bake for 30-35 minutes, or until a toothpick comes out clean.
Source of recipe: I worked to perfect this recipe for a Food Science class.
SO HOW'D IT GO?
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