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.

Notes:

For a layer cake, 1/2 of this recipe makes one 8" round. So for a double layer cake, this recipe is fine; make 1.5 for a triple layer cake.

The amount of oil and sugar can be adjusted to taste.

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.