3 cups whole-wheat flour
(or a mix of whole-wheat and all-purpose flour)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon powder
1/2 tsp clove powder
1/2 tsp nutmeg powder
1/2 tsp allspice powder
3 cups grated carrot
20-oz can pineapple in pineapple juice
1 tbsp lemon juice
2 cups light brown sugar
1 1/2 cups vegetable oil
2 tsp vanilla
1 cup chopped raisins
1 cup chopped walnuts
1 cup dessicated coconut
3-oz cream cheese
1/4 cup unsalted butter
1 1/2 cups confectioners sugar
Sift the flour, baking powder and soda, salt and
spice powders in a large bowl.
Toss in the raisins, walnuts and coconut and mix
Drain the pineapple thoroughly. Mix the pineapple
chunks with the carrots and lemon juice.
Whisk the eggs, sugar and vanilla till light and
frothy. Add the oil and blend well.
Add the egg mixture to the flour mixture and
fold in. Blend in the carrot mixture.
Pour the batter into a 10-inch tube pan lined
with greased wax-paper.
Bake in a pre-heated oven at 350 deg-F for 1 hour.
Blend the cream cheese, butter, sugar and
sufficient drained pineapple juice to form a
soft icing. Frost the top and sides of the cake.
Decorate with canned pineapple chunks.