Small cake (6 pieces), or 6 muffins.
For a regular size cake, double the recipe and use a larger cake or loaf pan than indicated in the recipe.
Preheated 350 F oven, approx. 30 minutes.
In a medium size bowl, combine well:
2 T. unbleached, all-purpose flour
1/2 cup plus 2 T. whole wheat pastry flour
5 1/2 T. white sugar
2 T. ground flax seed
2 T. unsweetened, flaked coconut
2 T. bran (wheat or oat), or wheat germ
1 tsp. baking soda
3/4 tsp. cinnamon
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In a medium large mixing bowl, combine well:
1 T. canola oil
1 egg
3/4 tsp. vanilla extract
Add, and mix in well:
1 cup (lightly packed) finely grated carrots
1/2 cup plus 2 T. crushed fresh pineapple (including the juice)
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Add the dry ingredients to the bowl with the wet ingredients.
Combine everything gently. When partly blended, add:
1/8 cup finely chopped walnuts
Continue gently mixing until batter is just evenly blended (i.e. don't overmix).
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Pour batter into a loaf pan or a 6-muffin tin. (If doubling the recipe, use a regular size square cake pan or baking dish.)
Bake for about 30 minutes (depending on pan size). Muffins may bake more quickly.
Test if done: insert a wooden toothpick into the centre. It should come out clean, and the cake will pull away slightly from the sides of the pan.
Cool cake completely before removing from the pan (about 15 minutes).
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