Pineapple Carrot Cake

1 C. Raisins

1 C. Dates

1 C. water

Put fruit in food processor, chop medium fine.  put in sauce pan add water and boil 3 minutes.  Add 1/2 C. applesauce, stir and cool.

In a mixing bowl, blend date mixture with the following:

1 tsp. baking soda

1 tsp. vanilla

Milled Flax mixture (2 tbsp milled flax seed mixed with 6 tbsp HOT water, stir till egg white consistancy)

Mix well and add:

1 C. Crushed pineapple

1 C. grated fresh or dried unsweetened coconut

1/2 c. chopped carrots

1 C. chopped nuts

2 C. Barley flour

Pour into sprayed oblong pan. (I use my Pampered Chef 9x13 cassarole dish and don't spray it...it's seasoned)   Bake at 375 for 25 minutes.  When cool, top with Pineapple Topping

Pineapple Topping

1 1/2 c. pineapple chunks

1 c. dried pitted dates

1/4# extra firm tofu

place in blender and blend till smooth.  Spread on cooled cake.

Refrigerate cake for longer shelf life!

I just made this today and it's delish!  It's a recipe from my Aunt, that we use to make when I was at home.  It called for butter....I used applesauce....and eggs and I used the milled flax mixture!  It turned out as good as with the butter and eggs.  Just way healthier!