Ingredients
4 Large eggs (may sub egg substitute)
1 1/2 Cups fruity olive oil
2 Teaspoons vanilla
1 1/2 Cups sugar (may sub Splenda)
1/2 Cup packed light brown sugar
2 Cups whole wheat flour (may sub white whole wheat)
2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons salt
1 Tablespoons cinnamon
1/2 Teaspoon ground nutmeg
2 1/2 Cups cooked and pureed carrots (may sub baby food)
1 Cup chopped pecans or walnuts
1 Cup shredded sweetened coconut
1 (20 ounce) Can crushed pineapple, drained
Method
1. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
2. Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
3. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
4. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
5. Add the carrots and nuts, then the coconut and pineapple.
6. Pour the batter into greased and floured pan(s).
7. Bake at 350°F for the amount of time appropriate to the pan size (9×13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
8. The cake is done when a tester inserted in the center comes out clean.
9. Cool completely on a wire rack.
10. Dust with confectioners’ sugar.
All photos taken by me unless otherwise stated.
i really love Cakes and i am always looking for some new cake recipes on the internet.”::