Pantry Cans Carrot Cake

Ingredients
4 eggs or equivalent egg substitute
2 cups sugar
⅔ cup canned or cooked white beans, pureed until smooth paste
1 tsp. vanilla
1 (8 oz) can crushed pineapple, drained
2 (14.5oz) cans sliced carrots, drained and mashed
2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup walnuts, chopped
(reserve 1-2 Tbsp. to sprinkle on top)

Directions:
Preheat oven to 375° F.

1. Prepare 9×13 inch pan with cooking spray and dust lightly with flour.
2. Beat eggs thoroughly in large bowl. Add sugar and beat well. Beat in beans and vanilla. Add pineapple and carrots.
3. Combine dry ingredients and stir gently into batter. Fold in walnuts. Pour into prepared pan. Bake 35 – 45 minutes or until sides pull away from pan and toothpick inserted in middle comes out clean. Cool completely before frosting