Pineapple Coconut Carrot Cake

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carrots - 3 cups, finely grated in food processor

canned pineapple - 1/2 cup unsweetened, drained and chopped

coconut - 1/2 cup, unsweetened and shredded (leave some for garnish)

spelt flour - 2 cups, sprouted (or use 1 1/2 cups barly flour and 1/2 cup oat flour)

baking powder - 1/2 teaspoon

cinnamon - 1 teaspoon

agave nectar (Sohgave! Light) - 3/4 cup

eggs - 3

canola oil - 1/2 cup

yogurt - 1 cup, non-fat, plain

vanilla - 1 tablespoon

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