1 1/4 c. dry multi-grain cooking cereal such as Triple Bran or 7 Grain Cereal
1 1/2 c. whole wheat pastry flour
1 1/2 c. brown sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt (optional)
1 1/4 c. vegetable oil
2 tsp. vanilla
4 eggs lightly beaten (or 8 egg whites)
2 c. shredded raw carrots
1 c. crushed pineapple in its juice
3/4 c. chopped nuts

In a large bowl, stir together dry ingredients. Add oil, vanilla, eggs, carrots and pineapple. Mix until all ingredients are moistened, then beat with an electric mixer at medium speed for 2 minutes. Fold in nuts if desired.

Pour batter into an oiled, lightly floured 9x13 pan or 12 cup fluted tube pan. Bake at 350 degrees for 1 hour. Cool completely and top with cream cheese frosting if desired.

Variation: Substitute 2 cups shredded raw zucchini for the carrots.