Carrot Cake
Carrot Cake is an moderately easy dinner. Made with 3/4 c. vegetable oil, 3/4 c. fruit sweetener, 1 egg plus 3 egg whites, 2 tsp. vanilla and 1 c. crushed pineapple (in its own juice), including juice, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Blend oil, fruit sweetener, eggs and vanilla.
Beat well. Stir in pineapple.
Combine flour, baking soda, salt and cinnamon. Add to blended mixture.
Stir in coconut, carrots and nuts. Pour into 9 x 13-inch cake pan which has been sprayed with nonstick coating.
Bake at 350Β° for 30 to 40 minutes.
Cool and frost with Cream Cheese Frosting.
Serves 24.
π· Perfect Pairings
Complete your meal with these
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