Vegan Carrot Cake

I got a box of carrots from Fair Foods on Thursday and I have been creating lots of ways to use them, glazed, salads and soups. This was a stretch and I was not sure how it would turn out, but it cooked up great and tasted delicious. Great way to get rid of a load of carrots :)

Vegan Carrot Cake

1 cup sugar
8 oz. Pineapple
2 tbsp vegetable oil
1 1/2 cups shredded carrots
1/2 cups dried cranberries
2 cups whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2   tsp nutmeg
1/2 tsp allspice
1/2 tsp salt

1. Heat oven to 350 degrees. Lightly oil an 8X8 inch baking dish.
2. Pulse pineapple in a food processor until it is finely chopped. (it will look like thick apple sauce)
3. Combine sugar, pineapple and oil. Stir in Carrots and cranberries.
4. Mix together all dry ingredients in a separate bowl. Gradually stir the dry into the wet ingredients until combined.
5. Pour batter into baking pan. Bake for 35 min or until a tester comes out clean in the  middle. Let the cake cool completely then dust with powdered sugar, or try a vegan tofu-cream icing. (I made some icing using Tofu, almond milk and sugar, but I am not set on the proportions well enough yet to post it. Be creative and try it yourself)