Beet and Carrot Cake

This batter can be baked in a bread loaf pan, a round or square cake pan, or in a breakfast muffin pan. Serve hot with butter or turn onto a plate and decorate with a cream cheese frosting.

1. Preheat oven to 350°F. Grease your baking pan.
2. In a small bowl, combine dry ingredients:
   
   • 1 cup whole wheat pastry flour
   • 1 tsp baking powder
   • ¾ tsp baking soda
3. In a large bowl, combine flavor ingredients and mix well:
   
   • ½ cup brown sugar
   • ½ cup white sugar
   • ½ cup oil
   • 2 eggs
   • ½ tsp salt
   • 1 tsp cinnamon
4. To the large bowl, add the dry ingredients and:
   
   • ½ cup grated raw carrots
   • ½ cup grated beets, raw or cooked
   • 8 oz crushed pineapple, drained
   • ¼ cup chopped walnuts
5. Stir the batter gently until thoroughly mixed. Pour into prepared pan.
6. Bake 50 minutes for loaf pan, 40 minutes for 9x9 or 9" round cake pan, or 25 minutes for muffin pan. Cake is done when a toothpick inserted in the center comes out clean.