2 1/4 cups whole-wheat flour
1 cup brown sugar
4 tsp. baking soda
2 tbsp. tapioca starch
1 tbsp. cinnamon
1 tbsp. pumpkin spice
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/4 cup flax seeds
4 cups grated carrots, with skin (or leftover juicer pulp)
2 cups grated apples, with skin (or leftover juicer pulp)
1 1/2 cups hot water
4 tsp. vanilla
3/4 cup raisins, dried cranberries (Craisins) or currants (optional)

Preheat oven to 350°F. Spray a Bundt cake pan with non-stick cooking spray (Pam) and set aside.

Mix flour, sugar, baking soda, tapioca starch, cinnamon, pumpkin spice, nutmeg, ginger, salt and flax seeds till blended. Boil water, when hot add to dry mixture along with vanilla. Add pulp/grated carrots and apples. Stir in raisins, if desired. Batter will be thick. Spoon into Bundt cake pan, using the back of the spoon to smooth down the top of the mixture.

Bake in preheated 350°F oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Submitted by: Anne Charlotte