In a large bowl, beat eggs until frothy; beat in brown sugar, then oil and yogourt. Add both flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix thoroughly. Stir in carrots, pineapple and raisins. Pour into a greased and floured tube pan or a 33 x 23 cm (13 x 9-inch)

Preheat oven to 350...two round 9 inch cake pans. In large bowl...In small bowl mix eggs with fork; add oil and vanilla. Stir carrots , walnuts, and pineapple...smooth consistency. Ice carrot cake .

My husband grew being up allergic to eggs, so when I heard about a reader's request for a cake recipe for her daughter who suffers from the same allergy, I knew I had a recipe around the house somewhere! This carrot cake is made with olive oil, whole-wheat pastry flour and crushed pineapple, so