4 cups carrots, grated, firmly packed
3 cups pecans or walnuts, chopped
1 cup unsalted sunflower seeds
1/2 cup raisins, firmly packed
2 cups old-fashioned oats
2 cups unsweetened dried shredded coconut
1/2 cup whole-wheat flour
1/2 cup ground flax seeds
1/2 cup unsweetened cocoa powder
2 tbsp. ground cinnamon
1 tbsp. ground allspice
1 tbsp. ground cloves
1 tbsp. baking soda
1 tbsp. salt
1 cup coconut oil, melted
1 1/2 cups honey
1 cup unsweetened applesauce
1/2 cup crushed pineapple, strained
1 cup whole-milk plain yogurt
8 extra-large eggs, beaten

Preheat oven to 300°F.

Prep first 4 items. Mix oats to salt in huge bowl. Mix oil to eggs in large bowl.

Combine mixtures. Add prepped items. Form thick-edged layer in 16x2-inch dark pan.

Bake at 300°F for 75 minutes. Cool.

TANGY FROSTING:

1 (8 oz.) pkg. cream cheese
1 cup (2 sticks) unsalted butter
1 cup unsweetened dried shredded coconut
1/2 cup honey
1/4 cup fresh orange juice
1/4 cup fresh lime juice

Blend frosting ingredients. Frost.

Submitted by: AWB