Carrot Cake: A culinary prodigy

I've been making this carrot cake for years, usually saving it for special events like birthdays because it is such a delicacy, (though one may consider each living day as a special event).

Ingredients like freshly shredded carrots, crush pineapple and coconut make it incredibly most and flavorful.

The Recipe

2-1/4 cups all purpose flour

2 teaspoon baking soda

2 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon baking powder

1 teaspoon salt

3/4 cup light brown cane sugar

3/4 cup cane sugar

3 egg equivalent in Ener-G egg substitute

1 teaspoon vanilla

1 cup vegetable oil (may substitute part or fully with applesauce)

2 cups finely grated carrots (food processor works well)

1 can (about 14 oz) crushed pineapple

1 cup shredded coconut

Preheat oven to 350 degrees Fahrenheit • Grease three 9in circular pans or 9x13in rectangular pan • Combine first six ingredients and set aside • In large bowl, prepare Ener-G Egg Substitute with whisk • Stir in sugar, vanilla and oil/applesauce • Add carrots pineapple and coconut • Stir in dry ingredients just until blended •Pour into pan(s) and cook for about 30-45 minutes (until toothpick comes out clean • Allow to cool before frosting• A margarine/vanilla/powdered sugar/soymilk frosting works well