Bev's Recipe Collection

• 2 C flour
• 1 T cinnamon
• 2 t baking soda
• 1/2 t salt
• 3 large eggs
• 1 1/2 C sucanat (sugar)
• 3/4 C olive oil
• 3/4 C buttermilk
• 1 (8 oz.) can crushed pineapple, drained
• 1 ripe banana, mashed
• 1 T vanilla
• 2 C grated carrots
• 1 C walnuts, chopped
• 1/2 C shredded coconut

Cream Cheese Icing

Stir flour, cinnamon, baking soda and salt; set aside.  Beat eggs, sucanat, oil, milk, pineapple, banana, and vanilla until smooth with electric mixer.  Add flour mixture at low speed until blended.  Fold in the last 3 ingredients.  Pour into 3 round cake pans with wax paper cut in circles to fit bottom (grease and flour paper), or a 13″ x 9″ greased pan.  Bake at 350 degrees; 25 minutes for round pans, 40 minutes for rectangular pan.  Cool on racks.  Frost with Cream Cheese Icing.

(from The Maximum Energy Cookbook by Sharon Broer)