Ingredients

• 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 white 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

Instructions

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.