Sugar-Free Carrot Cake

By á-3020

Made with frozen juice concentrate and a carrot mixture of pineapple, nuts, and sesame seeds.

Ingredients

• Carrot Mixture:
• 2 C. flour
• 2 tsp. cinnamon
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. baking powder
• 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

Preparation

Step 1

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