Instructions: Preheat oven to 350 degrees. Spray 10-cup fluted tube or bundt pan with non-stick cooking spray. In a large bowl, mix flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl, with wire whisk or fork, beat brown sugar; egg substitute, salad oil and vanilla extract until smooth. Stir egg substitute mixture, shredded carrots, pineapple and walnuts into flour mixture just until flour is moistened.

Pour batter into tube or bundt pan. Bake 60-65 minutes until toothpick inserted in center of cake comes out clean. Cool the cake in the pan on a wire rack 10 minutes, remove cake from pan; cool completely on wire rack.

To serve, sprinkle top of cake lightly with confectioners sugar.

Makes 16
servings.

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