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
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
CARROT CAKE LAYER:
Grease and flour
rease 2 9-inch round cake pans with softened butter.
CARROT CAKE: Preheat the oven to moderately
arrots\". Have fun with this cake; it's very versatile and
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
ectric mixer, beat cream cheese, sugar and vanilla until smooth. Beat
heese and 3/4 cup sugar until smooth.
Beat in
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
de of bowl. Gradually add sugar, beating until fluffy. Beat
o medium-low. Add white sugar and beat 2 minutes. Beat
and mixer beat cream cheese, sugar and flour until light and
Carrot cake: Mix the butter and the
econds on mine. Let the cake sit for three or so