• 3 carrots, peeled
• 1 c. whole wheat pastry flour
• 1 c. barley flour
• 1 1/2 tbsp. powdered Ener-G Egg Replacer
• 1 1/2 tbsp. baking powder
• 1 c. pure maple syrup
• 2 tsp. vanilla
• 3/4 c. honey
• 1 c. cashew butter
• 1 c. chopped walnuts
• 1 c. shredded coconut
• 3/4 c. canned crushed pineapple, drained

This delicious carrot cake has the subtle flavor of honey. If you prefer a more traditional flavor, substitute agave nectar or evaporated cane juice for the honey.

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender. Drain and set aside.
2. Finely grate the remaining carrot and reserve to be added later.
3. Preheat oven to 350° F. Oil or spray the bottom of a 9 × 13-inch baking pan.
4. Sift the flours, Egg Replacer and baking powder together into a large bowl.
5. In a blender or food processor, place maple syrup, vanilla, honey, cashew butter and reserved cooked carrot. Process until well blended.
6. Add blender contents, grated carrot, walnuts, coconut and pineapple to flour bowl. Mix until just blended.
7. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about an hour.