Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 1/2 c. unbleached white flour 1 1/2 c. whole wheat flour
1 c. chopped nuts 1/2 c. chopped dates
2 tbsp. yeast 2 large carrots, grated
1 tsp. coriander
BLEND:
1 1/4 c. pineapple juice 1 tsp. vanilla
1/4 c. tahini 1 tsp. salt
1/3 c. honey
MIX the dry ingredients together well. ADD the liquid to the dry ingredients, and MIX
thoroughly. PLACE in a sprayed 9? x 13? baking pan, and LET RISE in warm place
until double. Should be covered (wax paper works well). BAKE at 375° for 15 minutes,
then at 325° for 30?40 minutes. When cake has cooled, frost with coconut icing.
NOTE: May use 3 cups pastry flour or freshly milled whole wheat flour, and omit
unbleached flour.

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