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Recipe Reviews 2 reviews
Carrot Pineapple Cake I
Removed: coconut, walnuts Changed: used 12 x 20" pirex, veg oil to 2 TBSP, flour to 2.5 cups, eggs to 4, shredded carrots to 4.5 cups Added: 1 cup of organic applesauce, handful of sliced almonds Shredded the carrots and pineapple together (no big chunks of pineapple) makes for a super-moist cake. You may find you have to cook it 4 or 5 minutes longer. Will do this again when my bing cherry tree fruit ripens. No matter what you do, I don't think you can go wrong with this as your "base" recipe.

1 user found this review helpful
Reviewed On: Sep. 12, 2011

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