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(Almost) Planet Organic Carrot Cake

1/4 cups Vegetable Oil
1/4 cups Splenda Brown Sugar Blend
1/4 cups Liquid Honey
3 Eggs
1/2 cups Unsweetened Applesauce
2- 1/2 cups Grated Carrot
1 can Crushed Pineapple (14 Oz), Slightly Drained
1 teaspoon Vanilla Extract
2- 1/4 cups Spelt Flour
2- 1/4 teaspoons Baking Soda
2- 1/4 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Salt


Preheat oven to 325F. Grease a 9x13 pan with non-stick spray. Combine oil, Splenda Brown Sugar blend, and honey in an electric mixer on medium speed. Add eggs and beat until well incorporated. Stir in applesauce, grated carrot, pineapple, and vanilla extract. In a separate bowl, stir together spelt flour, baking soda, baking powder, cinnamon, and salt. Add to wet mixture and stir on low speed until well combined. Pour batter into the greased pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before icing, and served chilled! Note: Spelt is higher in protein and lower in gluten than wheat. It can sometimes be tolerated by people with sensitivity to gluten.

Source: tastykitchen.com