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2 tsp pumpkin pie spice (combination of cinnamon, nutmeg and ginger)
Mix above in a large mixing bowl.
Mix the following together in a second mixing bowl and then add wet mixture to the dry mix
3 eggs (free range) beaten
˝ C oil (I used canola, any vegetable oil will do but I wouldn't use olive its too heavy)
˝ C unsweetened applesauce
1 tsp vanilla
1 Tbs ground flaxseed
10 oz crushed pineapple unsweetened (puree this by itself then add to wet mix)
Mix by hand until smooth, do not over mix or use a mixer because it becomes rubbery. Then add the following and stir again until just combined.
2 C shredded carrot
1 C shredded zucchini
1 C chopped nuts (I used almond meal but any nuts should work)
Mixture should be slightly thicker than pancake batter but not too thick and sticky like muffin mix. If it is too thick add a little milk or soy/rice milk until desired consistency is reached. Remember do not over mix.
Pour mixture into 2 greased 9in round pans and bake at 350 F for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool fully on wire rack.
Just before serving make frosting.
6oz cream cheese (regular or vegan)
2 Tbs honey (warmed to melt)
2 oz softened butter or Earth Balance margarine
Combine all frosting ingredients and mix with hand blender or hand mixer or a whisk and some really good elbow grease.
Using a rubber spatula spread frosting over cakes and layer cakes and decorate. We like to decorate cakes with some combination of raisins (or other dried fruit) cut into small pieces, O's (warning the O's get soggy quick, but they are still fun), and whole nuts like peanuts, almonds or cashews.