Sugar-Free Carrot Cake
By á-3020
Made with frozen juice concentrate and a carrot mixture of pineapple, nuts, and sesame seeds.
Rate this recipe
5/5
(2 Votes)
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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