Healthy Carrot Cake

· 2 c. firmly packed finely grated carrots
· Juice of 1 large orange
· 2 tsp. vanilla extract
· ¼ c. light olive oil
· 1 c. honey, liquefied in microwave (30 seconds)
· ½ c. crushed or shopped pineapple, drained
· 1 c. unbleached white flour
· 1 ½ c. whole wheat pastry flour
· 2 tsp. baking soda
· 1 tsp. cinnamon
· ½ tsp. ground allspice
· ¾ c. walnuts, chopped

1. Preheat the oven to 350°F. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey and pineapple until well blended.
2. In another bowl, stir together the flours, baking soda and spices. Mix in the walnuts.
3. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
4. Put the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from the oven, let cool slightly, and remove from the pan.