Carob Bundt Cake

1 c. whole wheat flour
2/3 c. all purpose flour
1 1/2 c. sucanat
1/2 c. carob powder
1 1/2 tsp baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. coconut oil
2 T flax seeds, ground
1 3/4 c. non-dairy milk (soy, nut, etc.)
1 tsp. vanilla extract
1/4 c. Roma or similar product

Sift the first seven ingredients together.  Combine the ground flax, milk, vanilla and Roma.  Pour this mixture into the dry ingredients.  Add the coconut oil, also.  Mix at low speed for 1 minute.  Beat on med/high speed for three minutes.  Pour into a prepared bundt pan and bake at 350 for 50-55 minutes, or until toothpick comes out clean.  After cake is cooled, frost with Carob Frosting and sprinkle with chopped nuts, if desired.

Carob Frosting

 2 T. carob powder
 2 T. Roma
 2 T. cornstarch
 1/2 c. sucanat
 1/4 tsp. salt

Mix together in a small saucepan. Then add 2 T. coconut oil; 1 tsp. vanilla; and 1 cup water in increments.  Cook until it boils and gets thick.  If it gets lumpy, beat it with a blender stick!