This was interesting. It's a very good combination of sweet and savory. I made it raw and shredded the carrots so they'd be tender and absorb the flavor. Instead of Splenda, I used 2 tsp of agave nectar (a natural sweetener). After tasting it, I added a touch more olive oil, cider vinegar, cinnamon, and ginger. And I used 4 dashes of cayenne--just enough to give it some heat, but not enough to burn your mouth. I bet this would be good topped with slivered almonds.
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