2 C chopped rehydrated apple
2 C diced rehydrated pears
2 C sugar
1 ¼ C vegetable oil
1 C craisins
1 C sliced almonds
2 eggs, beaten
1 tsp vanilla extract

3 ½ C soft white wheat fresh (ground on fine)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt

Cream cheese frosting:
3 T butter, softened
1½ C. confectioners sugar
½ + C powdered cream cheese
½ tsp real vanilla extract or use almond extract
⅛ tsp salt
3-5 T milk or to consistency for spreading

In a large bowl, combine the first eight ingredients. Combine dry ingredients; stir into the fruit mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat the cream cheese, confectioners', vanilla, milk and butter until smooth. Frost cake. Store in the refrigerator.

Yield: 12-15 servings.

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Cream Mixture:
½ C butter
1 C honey
2 eggs

Carrot Mix:
2 C carrots
½ C raisins
½ C pineapple powder with ½ C water (grind up the pineapple pieces) to make 1 C
½ C chopped nuts
¼ C orange juice
2 tsp vanilla

Dry Mix:
1 C Wonder flour
1 C soft white wheat flour
1 C High gluten flour
2 tsp baking powder
1 ½ tsp cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground nutmeg

Icing:
3 T butter, softened
1½ C. confectioners sugar
½ C powdered cream cheese
½ tsp real vanilla extract or use almond extract
⅛ tsp salt
3-5 T milk or to consistency for spreading

Cream Mixture: Cream butter in bowl, add honey until light and fluffy. Add add eggs one at a time, beating well after each addition.

Fruit Mix: Combine carrots, raisins, nuts, orange juice and vanilla in large bowl.

Add Dry Mix ingredients to creamed mixture alternately with carrot mix, beginning and ending with dry mixture.

Pour batter into greased 13x9 pan. Bake for 35-45 mintues or until wooden toothpick comes out clean. Can frost with cream cheese frosting or dust with powdered sugar.

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¼ C boiling Water
½ C Teff whole grain
1 C Teff Flour
3 C fresh soft white wheat flour
½ tsp Sea Salt
2 T baking powder
½ C Poppy Seeds
1 ½ C Apple Juice
1 C maple syrup or honey
½ C grapeseed Oil
½ C reconstituted lemon juice
¼ tsp Lemon granules rehydrated
½ cup Milk
1 T Vanilla

Preheat oven to 350°F. Grease a large cake pan or two 9-inch pans and set aside.

Boil water. In a small mixing bowl, pour water over the teff grain. Let it stand for 10 minutes. Combine dry ingredients in a large mixing bowl. Gently stir them together. Add the apple juice, lemon juice, oil, maple syrup, soymilk and the soaked teff grain. Mix all the ingredients together. Pour batter into prepared baking pans. Bake for 40 minutes.

Let cool for 10 minutes then poke holes in cake with fork. Mix powdered sugar and lemon juice to a glaze consistency and pour over cake.

Make up non dairy whipped topping with a touch of lemon juice in the water and serve a dollop with cake.

Makes 24 cake slices.

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2 C sugar
4 eggs
1 ½ C grapeseed oil
2 C carrots, rehydrated
1 ½ C pineapple tidbits, rehydrated
1 ½ C coconut
1 C golden raisins
2 tsp Saigon cinnamon
1 ½ tsp vanilla
2 ½ C soft white wheat flour
2 tsp baking powder
1 ½ tsp salt
1 C chopped pecans

Preheat oven to 350° Combine sugar, eggs, and oil in bowl. Add carrots, pineapple, raisins and vanilla. Blend well. Blend in flour, baking soda and salt. Sitr in pecans. Grease and lightly flour 9x13 pan. Pour batter into pan and bake for 40 to 45 minutes. Cool on wire rack. Frost with cream cheese frosting.

Cream Cheese Frosting
1 C powdered cream cheese
¼ C powdered sugar
1 T butter powder
2 T water
½ tsp vanilla
Pinch salt.

Mix all ingredients except water in Blendtec bowl. Press whip with French wisks and slowly add water to reach consistency desired. Taste for additional sugar or cream cheese powder. Enjoy

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