• 66699af92a016af7b4f5c7aa66ca33bb

Carrot Cake

This is a good dessert for diabetics

Prep
Cook
Serves 15people
Ingredients
shredded carrots 2 cups (470 ml
crushed pineapple, canned in heavy syrup 1 cup (235 ml
sugar 2 cups (470 ml
corn oil 1 1/2 cups (355 ml
3
eggs
vanilla 2 tsp. (10 ml
flour 2 cups (470 ml
cinnamon 2 tsp. (10 ml
baking soda 2 tsp. (10 ml
salt 1/4 tsp. (1 ml
Directions
1.
Soak shredded carrots in cold water for 4 hours, drain.
2.
Drain crushed pineapple.
3.
Combine sugar, corn oil, eggs and vanilla; mix thoroughly.
4.
Sift together flour, cinnamon, baking soda and salt.
5.
Add flour mixture to sugar mixture; blend thoroughly.
6.
Stir in remaining ingredients until well mixed.
7.
Pour into greased and floured 9 x 13" (20 x 30) pan or a tube pan.
8.
Bake at 350° (175° C) for 50-60 minutes or until center of cake is firm to the touch. Cool in pan on a rack.
9.
Serve plain, sprinkle with powdered sugar or frost with cream cheese icing.

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