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Sugar-Free Carrot Cake

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

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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

Details

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

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