EGGLESS PUMPKIN PINEAPPLE PECAN CARROT CAKE
3 C. grated whole carrots (leave skin on, just clean off dirt)
1 can pumpkin puree (or homemade equivalent)
1 small can crushed pineapple with juice (or fresh/finely chopped)
1 C. chopped (pre-soaked) pecans
1 1/2 C. honey or molasses
3 C. whole wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. sea salt
1 tsp. REAL vanilla extract
Do Ahead: Soak pecans overnight and lay out to dry on towel lined pie plate. Can use pre-soaked and dehydrated pecans also.
Preheat oven to 350F. Grate carrots and add to large mixing bowl. Add pumpkin, pineapple, pecans, honey, whole wheat flour, baking soda, salt and vanilla. Mix well with wooden spoon. Spread onto half sheet cake pan and bake for 35 minutes. Serve as is or with favorite REAL FOOD frosting, buttermilk glaze or homemade ice cream.
House of Kirk enjoys this dish as breakfast once in a while.
So much healthier than donuts!