3 cups white flour

3 cups Wholesome Sweeteners’ Organic Sucanat

1 tsp. salt

1 tbsp. baking soda

1 tbsp. cinnamon

1 ½ cups oil

4 eggs, slightly beaten

1 tbsp. vanilla

1 1/3 cups cooked carrots, pureed

1 ½ cups dried coconut

1 ½ cups walnuts

1 8-oz. can crushed pineapple, undrained

Mix flour, Sucanat, salt, baking soda, and cinnamon in a large bowl.  Add oil, eggs, and vanilla.  Mix well.  Fold in cooked and pureed carrots, coconut, crushed pineapple, and walnuts.  Pour into a greased 9 x 13-inch glass cake pan.  Bake at 350 degrees for about 40 minutes, or until the edges pull away from the pan.