Olive Oil Carrot Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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 whole wheat)
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 tablespoon cinnamon
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups cooked and pureed carrots (may sub baby food)
• 1 cup chopped pecans or 1 cup walnuts
• 1 cup shredded sweetened coconut
• 1 (20 ounce) can crushed pineapple, drained

Recipe

• 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 (9x13 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.