1/2 cup all-purpose flour
2 teaspoons baking powder 3/4 cup carrot juice
2 eggs, beaten
2 teaspoons vanilla extract
3/4 cup margarine, melted
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/2 cup maple syrup
1/3 cup white sugar
1 cup vegetable oil
1/2 cup fresh lemon juice
1/4 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch pan.
Sift flour and baking powder into a large bowl, set aside. Place 2 tablespoons of carrot juice in each of the 8 squares of greased and floured baking glass. Press the halves of carrot into the greased baking sheet rubbing too gently, and arrange cake shapes around edges of each.
In large bowl, mix the egg whites white, lemon juice, brown sugar, coconut, oil and maple syrup. Beat well with electric mixer and add lemon peel and brown sugar if desired. Spread evenly into prepared pan.
Bake in the preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C). However, DO NOT SHOOT or BEAT cake. Turn the pita out onto a plate. Cool in pan for at short time before removing pan.