Carrot cake #15
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Carrot cake #15
  Cakes    Carrots  
Last updated 6/12/2012 1:12:26 AM. Recipe ID 40391. Report a problem with this recipe.
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      Title: Carrot cake #15
 Categories: Cake
      Yield: 16 Servings
 
      2 c  Allpurpose flour
      2 ts Cinnamon
      1 ts Baking powder
      1 ts Baking soda
    3/4 ts Salt
    1/4 ts Nutmeg
      1 pn Cloves
  1 1/2 c  Sugar
      1 cn (8-oz) crushed pineapple in
           -juice
      3 tb Sugar-free applesauce
      1 ts Vanilla extract
      3 c  Shredded carrots
      3 lg Egg whites
 
  From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
  
  Date: Thu, 12 Aug 93 09:26:15 +0200
  
  From: P.L. Karas Preheat oven to 350 F. Line 13X9 inch baking pan with
  foil. Coat with vegetable cooking spray. Combine first seven
  ingredients in bowl. Stir together: sugar, pineapple, applesauce and
  vanilla in mixer bowl until smooth. Stir in dry ingredients until
  just combined. Stir in carrots. Beat egg whites in small mixer bowl
  to stiff peaks. Fold into carrot mixture in 2 batches with rubber
  spatula. Pour batter into pan. Bake 40 minutes or until tooth pick
  inserted in center comes out clean. Cool in pan on wire rack. Invert
  cake onto wax paper. Remove pan and foil. Spread " Fluffy Frosting"
  over cooled cake.
  
  Note: I think when I made this, I just sprayed the pan ( no foil) ,
  baked the cake, cooled it in the pan and spread the frosting on just
  the top in the pan. Served the cake from the pan.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 40391 (Apr 03, 2005)

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