Carrot Cake Supreme

This cake is so good I don’t even frost it. Your friends will beg for the recipe. Great for kids!

3 cups sprouted spelt

3 cups Sucanat

1 tsp. salt

1 Tbsp. baking soda

1 Tbsp. cinnamon

1½ cups light oil, sunflower

4 eggs, slightly beaten

1 Tbsp. vanilla

1 1/3 cups cooked carrots, puréed

1½ cup dried coconut

1½ walnuts, coarsely chopped

1 8-oz. can crushed pineapple, undrained

Mix flour, Sucanat, salt, baking soda and cinnamon in a large bowl. Add oil, eggs, and vanilla. Mix well. Fold in cooled and pureed carrots, coconut, crushed pineapple, and walnuts. Pour into a greased 9x13-inch baking pan. Bake at 350°F for about 40 minutes, or until the edge pull away from the pan. Cool and frost with frosting of your choice.

© Mother Linda's