Ingredients:
1/4 cup extra virgin olive oil
1/2 cup raw unfiltered honey
1/2 cup unsulphured molasses
1 cup milk substitute (rice milk)
1 medium apple, peeled and shredded or grated fine
2 cups finely grated carrots
8 ounce can crushed pineapple (in its own juice), do not drain
1 cup soaked and drained raisins
1/2 cup pecans, chopped
1/2 cup grated coconut (optional)
2 cups whole wheat pastry flour
1 cup oat flour
1 cup unbleached flour
3 teaspoons egg replacer
2 teaspoons baking soda
1 teaspoon Rumford baking power
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Directions:
In medium bowl: Place baking soda, baking powder, flour, egg replacer, and spices (mix and set aside). In a food processor, using an S-blade, combine oil, honey, molasses and milk substitute. Process to mix well. Place moist ingredients in a large bowl, and add grated carrots, apple, pineapple with juice, drained raisins, chopped nuts, and coconut. Stir and mix well.
Slowly add dry ingredients to moist ingredients, stirring well or using a mixer. Pour cake batter (it will be thick) into a bundt pan or 9" x 13" cake pan that has been sprayed with olive oil. Bake 40-50 minutes in 350-degree oven or until a toothpick inserted in the middle comes out clean.
