21 Years of Carrot Cake

Carrot-cake_16-1024x682

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cup crushed pineapple (strained lightly)
1 cup (optiona) raisins
1 cup reduced fat coconut milk
1 cup roughly chopped walnuts
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown rice syrup
1/2 teaspoon salt
2 1/2 heaping cups of grated carrots
2 cups all purpose baking flour
3 eggs
3/4 cups melted coconut oil
3/4 cups raw sugar
sprinkling of shredded coconut

Recipe Preparation

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