Carrot Cake

Carrot Cake

Bryan Hassin

"Spicy carrot cake full of good ingredients, adapted from a recipe on"
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2 h servings
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Original recipe yields 16 servings

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  1. In a large bowl, combine almond flour, baking soda, cinnamon, nutmeg, and cloves
  2. In a separate bowl, mix together eggs, apple sauce and oil
  3. Stir carrots, currants and walnuts into wet ingredients
  4. Stir wet ingredients into dry
  5. Place batter into well greased, round 9-inch cake pan or or 8-inch square pan
  6. Bake at 325° for 35 minutes
  7. Cool to room temperature and spread with cream cheese frosting
  8. Serve


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