Yield: 16
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 2 teaspoons | Cinnamon |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1¼ cup | Packeddark brown sugar |
| 8 ounces | Container frozen egg substitute, thawed |
| ¾ cup | Salad oil |
| 1 teaspoon | Vanilla |
| 3 \N | Clightly packed shredded carrots (about 4 large) |
| 16 ounces | Can crushed pineapple in its own juice |
| 1 cup | Walnuts, chopped |
| \N \N | Confectioners' sugar for garnish |
Preheat oven to 350. Spray 10 cup fluted tube pan with nonstick cooking spray. In large bowl, mix flour, cinnamon, baking powder, baking soda and salt. In medium bowl, with wire whisk or fork, beat brown sugar, egg substitute, salad oil and vanilla until smooth. Stir egg-substitute mixture, shredded carrots, pineapple with its own juice and walnuts into flour mixture just until flour is moistened. Pour batter into tube pan Bake 60 to 65 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack. To serve, sprinkle top of cake with confectioners' sugar. Makes 16 servings