Coconut Carrot Cake

• 2 cups whole wheat pastry flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly ground cardamom
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 ripe banana, mashed
• 3 cups carrot, peeled & grated
• 1/2 cup coconut milk
• 3 teaspoons Ener-G egg replacer

1. Preheat oven to 350 degrees. Oil a small non-stick bundt pan or a 9x4in loaf pan.
2. In a medium sized bowl mix and sift flour, sugar, baking powder, baking soda, cinnamon, cardamom, cayenne, and salt; set aside.
3. In a large bowl mash a ripe banana, add coconut oil, carrot, coconut milk and egg replacer and mix thoroughly. rnBegin to add dry ingredients to this wet mixture. Add a little at a time, stir, then add more until you have a thick batter.
4. Pour into the pan, and place in oven at 350 degrees for 50 minutes.
5. Test to make sure it's done after 50 minutes by sticking a paring knife or toothpick into the cake, it should come out clean : )

whole wheat pastry flour, sugar, baking powder, baking soda, cinnamon, freshly ground cardamom, cayenne pepper, salt, coconut oil, banana, carrot, coconut milk, egg

Taken from food52.com/recipes/9824-coconut-carrot-cake (may not work)