This recipe is foolproof! I proved it. First, I used the pulp left over from juicing carrots (I had to put in all the pineapple juice to re-moisten it), then I tried to use brown sugar that had gotten hard and had to leave the pulp overnight to melt the lumps. The batter was really thick and heavy (probably because juicer pulp is a lot denser than grated carrot) so I used a 9x13 pan, I really doubted this would bake through. Then... well, when the cake had been in the oven for fifteen minutes I just happened to walk by the counter where the recipe was and idly, just sort of obsessive/compulsive, I looked over the recipe ingredients and realized !! I had left out the sugar. After I got over the shock I checked the cake - it was already partly cooked. But, I thought, what the heck! It probably wasn't going to turn out anyway -- I pulled it out of the oven, dumped the hot batter into a bowl, mixed in the sugar, threw in a serious three teaspoons of baking powder and popped it back into the oven. It was great! No leftovers. Loved it. Thanks Nan.
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This recipe is foolproof! I proved it. First, I used the pulp left over from juicing carrots...