2 & 1/2 cups Whole wheat flour
1 tbls soya flour
1 teaspoon vanilla essence
1 cup vegetable oil
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained —keep the juice to moisten cake if necessary
1 cup dessicated coconut
Chopped pecan nuts & raisins optional
Preheat oven to 350°C. In a medium bowl, mix flour,
baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix some pineapple juice with the soya flour until creamy (works best with an electric mixer) – add the vanilla, then vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
The mixture needs to be moist and able to drop from a wooden spoon easily. If too dry, add some apple juice (this will also sweeten it as we’re
not using sugar here). If too wet, add the nuts and raisins.
The wider the cake tin, the thinner the cake.
Grease the tin and coat it with flour.
Bake for 40 – 45 minutes or until skewer comes out clean.