Gluten-Free Carrot Cake

1 package (14 ounces) Gluten-Free Pantry Spice Cake Mix

1 egg

2/3 cup raw carrots, shredded fine

8 ounce can crushed pineapple, very well drained (use 2/3 cup of contents)

½ cup shredded coconut

½ cup chopped walnuts

1 cup soy yogurt

1 teaspoon gluten free vanilla

2 Tablespoons oil

2 Tablespoons applesauce

Mix well and bake at 350 degrees for 35 minutes in 9” round pan

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