CARROT CAKE

By á-24810

Ingredients

• 1 1/2 cups flour
• 2/3 cup flaxseed meal
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 3 cups finely shredded carrots
• (about 6 medium)
• 4 eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup canola oil

Preparation

Step 1

1. Preheat oven to 350
Grease and lightly flour two 8x1 1/2 or 9x1 1/2 cake pans

2. In a large bowl, stir together flour, flaxseed meal,baking powder,
pumpkin pie spice, baking soda, and 1/4 teaspoon salt, set aside.

In a another large bowl, combine carrots, eggs, sugars and oil.
Add egg mixture all at once to flour mixture. Stir until
combined. Dive batter between pans.

3. Bake 25 to 30 mins. for 8 inch pans or 20 to 25 mins for 9 inch
toothpick inseted near center comes out clean.