| 1. |
Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside. |
| 2. |
In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside. |
| 3. |
In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well. |
| 4. |
In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice. |
| 5. |
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix. |
| 6. |
Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick. |
| 7. |
Allow to cool at least 20 minutes before serving. |
| 8. |
Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours. |
