ug, Mix egg, milk, syrup, carrot and oil and combine thoroughly
Preheat
oven to 350\u00b0.\tBeat eggs in large mixing bowl. Add sugar, water and oil.
Sift together dry ingredients.
Add slowly to\tegg mixture, mixing well.
Add carrots, pecans and pineapple. Mix
until\twell
combined.
Spray 9 x 13-inch pan with
vegetable spray.
Flour lightly.
Bake approximately 40 minutes.
Cool. Frost with Sugar-Free Cream Cheese Icing.
and spray 2 round 9\" cake pans with non-stick pan
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
Preheat oven to 350\u00b0.
Spray and flour 9 x 13-inch pan.
Beat eggs; add Sugar Twin, water and oil.
Sift dry ingredients together and slowly add to egg mixture.
Add carrots, pecans and pineapple.
Spread in prepared pan and bake for 40 minutes.
Cool and frost.
he sides) before tipping the cake onto a plate. Yields 4
rease 2 9-inch round cake pans with softened butter.
efore using them in the recipe, as well as chopping the
CARROT CAKE LAYER:
Grease and flour
aking pan.
Beat white sugar and vegetable oil together in
CARROT CAKE: Preheat the oven to moderately
efore you make the cake, blend the sugar, flour and salt in
br>In large bowl, beat cake mix, water, 1/2 cup
Carrot Cake:
Soak carrots and raisins
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
ectric mixer, beat cream cheese, sugar and vanilla until smooth. Beat
heese and 3/4 cup sugar until smooth.
Beat in
and brush the ribs with sugar-free BBQ sauce. Grill on medium
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
o medium-low. Add white sugar and beat 2 minutes. Beat