MAKES 6-8 SERVINGS

1 1/2 cups whole-wheat flour
1/2 cup Grape-Nuts cereal
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup maple syrup, honey, agar nectar, or brown sugar
egg replacer for 2 eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons pineapple juice, or 1 tablespoon Ener-G egg replacer mixed with 4 tablespoons water)
1 cup shredded carrots
1 8-ounce can crushed pineapple, drained
1/4 cup raisins (optional)
Pineapple Frosting (see below)
dried pineapple

1. Preheat oven to 350 degrees.

2. Mix first four ingredients well in a medium bowl.

3. Add remaining ingredients and mix. Note: If you have no heart disease, you might consider including 1/4 cup chopped walnuts.

4. Scrape batter into two 9-inch round cake pans or one 9 x 13-inch pan and bake for 40 minutes, or until a toothpick inserted in center comes out clean. Cool completely.

5. Spread cooled cake with Pineapple Frosting (see below) and top with dried pineapple or fresh berries.

Note: This cake is very thin-but with frosting between layers and on top, it does look like a cake!