Carrot Cake

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.