VEGAN CARROT CAKE:

This carrot cake consistently wins admiration and requests for the recipe, so after the most recent plea I finally got organized and put it here online. I usually double this to bake in our 11" x 16.5" pan for big birthday parties, but you can single-batch it in a half-size pan if desired. We're not big on sugary frosting so I'll let readers source their favourite recipe elsewhere. Thanks to Ethel Valiant whom the recipe originally came from.

Ingredients:

• 2 cups grated carrot
• 2 cups flour
• 1 1/2 cups sugar
• 1 tsp. salt
• 2 tsp. baking soda
• 1 cup flaked coconut
• 3/4 cup chopped pecans
• 2 tsp. cinnamon
• 1 8 oz. can crushed pineapple, with juice
• 1 cup sunflower oil
• 2 tsp. vanilla extract

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into large bowl, and stir in the grated carrot until evenly coated. Make a well and add all the wet ingredients (final 3 on list). Pour into prepared greased pan(s) and bake for 45 minutes or until a toothpick comes out clean. This will stay quite moist after cooling, but that's how we like carrot cake, right? :-)

We're not big on sugary frosting but if you're looking for vegan frosting recipes here are 2 sites: This one based on coconut oil; and this one on vegan butter.

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