Carrot Cake

2-1/4 cups all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon salt

1/2 cup light brown cane sugar

1/2 cup cane sugar

2 tablespoons ground flax* - used as egg replacer

6 tablespoons warm water* - used as egg replacer

1/2 ripe banana - used as egg replacer

1 teaspoon vanilla

3/4 cup vegetable or canola oil

2 cups finely grated carrots

2 cups finely diced pineapple, drained

1 cup shredded coconut

1/4 cup pumpkin seeds**

1/4 cup walnuts**

3 dates**

1/4 cup golden raisins


* mix flax and water together with a fork or small whisk until it has a raw egg white consistency

** finely chop nuts, seeds & dates

Preheat oven to 350 degree Fahrenheit, use an oven thermometer to make sure it's the right temp - I had to set my oven to 370 to get it to 350. In a medium bowl, whisk mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt. In a large bowl, mix sugar and egg replacers until creamy (works best with an electric mixer) - add vanilla, then add oil. Mix wet and dry ingredients together and add carrots, pineapple, coconut, walnuts, pumpkin seeds, dates and raisins. I used the mixer to get it all mixed in nicely.

Grease pan if necessary. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

I made it in a flat sheet so we easily had about 20 servings.

Number of Servings: 20

Recipe submitted by SparkPeople user EVELYNF.