Sugar-Free Carrot Cake
Saturday, December 02, 2006
2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
Carrot Mixture:
2 C. grated carrots
1 C. crushed pineapple, drained
1/2 C. crushed nuts
1/2 C. sesame seeds
1-1 1/2 C. coconut
Egg Mixture:
3 eggs
1/2 C. oil
1/2 can frozen juice concentrate
Procedure:
Add the carrot mixture to the egg mixture, then add the flour
mixture. Bake at 350 degrees for 1-1 1/4 hours in an angel food,
spring form or Bundt cake pan. Remove from pan and cool on rack.
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Shared by Cindy
posted by wyatt @ 5:10 PM,
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