Carrot Cake

• 1 12 cups white whole wheat flour
• 1 cup sugar
• 13 cup flax seed meal
• 13 cup sweetened flaked coconut (optional)
• 13 cup chopped pecans (optional)
• 1 12 teaspoons baking soda
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 2 tablespoons canola oil
• 2 large eggs, beaten
• 2 cups finely grated carrots
• 1 12 cups canned crushed pineapple
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, flaxseed, coconut, pecans, baking soda, salt and cinnamon in a large bowl.
3. Set aside.
4. Combine oil, eggs, grated carrots, vanilla and pineapple.
5. Add to the flour mixture.
6. Spoon batter into a 13"X9" baking pan coated with cooking spray.
7. Bake at 350 degrees F for 35 minutes or until wooden pick inserted in center comes out clean.

whole wheat flour, sugar, flax seed, coconut, pecans, baking soda, salt, ground cinnamon, canola oil, eggs, carrots, pineapple, vanilla

Taken from www.food.com/recipe/carrot-cake-251411 (may not work)