Ingredients:

3 cups gluten-free Flour

1 cup ground oat flour

1 cup ground coconut

4 tsp cinnamon

1 Tbs baking soda

1 Tbs baking powder

1 ½ t. salt

1 cup raisins

2 cups walnuts

½ cup potato starch

½ t. nutmeg

1 cup puffed millet or rice

4 cups shredded carrots

2 cups apple sauce

1 ½ cup maple syrup or Agave

4 Tbs flax seed dissolved in 2 Tbs warm water and the 2 Tbs apple cider vinegar

(2 Tbs apple cider vinegar, see above)

6 t. vanilla

1 ½ cup oil

1 can organic crushed pineapple, drained

Step-by-step Instructions:

Preheat oven to 350 degrees.

Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.

Bake at 350 for 40 min. or until a knife comes out dry.

Frosting

2 lbs. Silken firm Tofu

2 cups coconut oil

2 Tbs. vanilla

2 cups powdered sugar

zest of 2 lemons