Carrot and Pineapple Cake

• 1 pound whole wheat flour (about 3 1/3 cups)
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup dark brown sugar
• 1/2 cup light olive oil
• 2 eggs, lightly beaten
• 12 ounces carrot, grated (about 2 1/2 cups)
• 1/2 cup walnut pieces
• 1/2 cup raisins
• 1/2 cup dry, unsweetened coconut
• 9 ounces crushed pineapple in natural juice (about 1 cup)
• Confectio ners sugar, for dusting (optional)

1. 1 Preheat the oven to 350F.
2. Grease and line the bottom of a 9-inch springform pan with parchment paper.
3. (If you have no parchment paper, then grease and flour the pans bottom.)
4. 2 Mix all the dry ingredients together in a large bowl.
5. Add the remaining ingredients except the confectioners sugar and mix well until evenly combined.
6. 3 Transfer the batter to the prepared pan and level the surface.
7. Bake in the center of the oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.
8. 4 Cool in the pan for 15 minutes, then transfer to a wire rack until completely cold.
9. Dust with confectioners sugar before serving.

whole wheat flour, baking powder, salt, ground cinnamon, ground nutmeg, ground allspice, brown sugar, light olive oil, eggs, carrot, walnut pieces, raisins, pineapple, ners sugar

Taken from www.cookstr.com/recipes/carrot-and-pineapple-cake (may not work)