Olive Oil Carrot Cake - cooking recipe

Ingredients

4 large eggs (may sub egg substitute)
1 1/2 cups fruity olive oil
2 teaspoons vanilla
1 1/2 cups sugar (may sub Splenda)
1/2 cup packed light brown sugar
2 cups whole wheat flour (may sub white whole wheat)
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups cooked and pureed carrots (may sub baby food)
1 cup chopped pecans or 1 cup walnuts
1 cup shredded sweetened coconut
1 (20 ounce) can crushed pineapple, drained

Preparation

Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
Add the carrots and nuts, then the coconut and pineapple.
Pour the batter into greased and floured pan(s).
Bake at 350\u00b0F for the amount of time appropriate to the pan size (9x13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
The cake is done when a tester inserted in the center comes out clean.
Cool completely on a wire rack.
Dust with confectioners' sugar.