Editing Another vegan carrot cake

* 2 1/4 cups all purpose flour

* 2 teaspoons baking soda

* 2 teaspoons cinnamon

* 1 teaspoon allspice

* 1 teaspoon baking powder

* 1 teaspoon salt

* 1/2 cup light brown cane sugar

* 1/4 cup cane sugar

* 1/4 cup applesauce + 1/2 large banana + 1/4 cup soy yogurt, pureed

* 1 teaspoon vanilla

* 3/4 cup vegetable oil (Smart Balance oil)

* 2 cups finely grated carrots

* 1 can (about 14 oz) crushed pineapple, drained

* 1 cup shredded coconut

* 1 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy, add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, coconut, and walnuts. Grease a 9"x9" or 9"x13" pan. Smooth batter into pan. Bake for 40-45 minutes or until toothpick comes out clean. Allow to cool completely before frosting, or removing from pan.

The amount of oil and sugar can be adjusted to taste. Also, this recipe calls for 3 eggs worth of vegan egg replacement: 1 egg = 1/2 banana = 1/4 cup applesauce = 1/4 cup soy yogurt. In lieu of soy yogurt, use something else.