| 1. |
Pre-heat oven to 350 °F (175 °C). |
| 2. |
In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey (liquefied in microwave), and pineapple until well blended. |
| 3. |
In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. |
| 4. |
Blend the dry ingredients into the carrot mixture, stirring until just mixed. |
| 5. |
Pour the batter into a nonstick 8" square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. |
| 6. |
Remove from oven, let cool slightly, and remove from pan. |
