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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   1 cake/24 cupcake

1 Cup Sugar
1/4 Cup Vegetable Oil
1/2 Cup Flax Meal
1 tsp Vanilla
2 Cups White or Brown Rice Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ginger
2 Cups Finely Shredded Carrots
1 Cup Raisins or Currants (optional)
1 Can (8 oz) Crushed Pineapple, drained

Preheat oven to 350. Blend together the sugar, oil, flax & vanilla. Add the flour, baking powder, baking soda, cinnamon & ginger. Blend in carrots, raisins & rushed pineapple. Pour batter into two 8 in cake pans lined with parchment paper or flour. Bake 40 minutes or until firm in the center. Let cool for 25 minutes then invert onto a cooling rack. Cool to room temp before frosting. FOR CUPCAKES- fill 24 paper lined muffin cups and bake 15 minutes.

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