CarrotCakeV the Kalebas

🥕 4 flax eggs or other egg replacement
🥕 10.5 oz vegetable oil
🥕 10.5 oz organic sugar
🥕 3.25 oz brown sugar (also organic)
🥕 2tsp vanilla
🥕 8 oz pastry or cake flour
🥕 2 tsp baking soda
🥕 1.5 tsp baking powder
🥕 1.5 tsp salt
🥕 1 Tbsp cinnamon
🥕 1/2 tsp nutmeg
🥕 8.75 oz carrots (preferably grated, but since they go through the food processor it doesn’t matter as much)
🥕 3.75 oz pecans OR walnuts (depending on your preference)
🥥 3 oz unsweetened flaked coconut
🍍 one 8 oz can crushed pineapple (drained)


🍰 1. Using a mixer, whisk together egg replacement, sugars, oil, and vanilla. set aside.

🍰 2. In a mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. set aside

🍰 3. In the food processor, combine carrots, nuts, coconut, and pineapple until blended well.

🍰 4. Carefully pour the mixture out of the food processor and into your egg mixture; mix until combined. Then, carefully start adding the flour mixture, a little at a time. Mix until just combined.

🍰 5. Pour your cake batter into a prepared 9x13 pan (preferably greased and floured).