Carrots in Cake

Carrot cake

This is the recipe I used as a guide.

Here is how hers came out:

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Now here’s how mine came out:

Very pleased with it! Smells great! Love the smooth texture. Moist. A little delicate. Just the right amount of sweetness.

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I made a few changes. One obvious one was no icing.

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These are slices from mini loafs:

1 – plain carrot cake
2 – white chocolate chips
3 – pecans
4 – white chocolate chips and pecans

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I was using carrots for a dinner side dish, and figured, I might as well go ahead and peal the rest of the bag of carrots.

Lets go for a carrot cake!

So, after I peeled the rest (and got the dinner started) I got busy shredding.

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Then got going…

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A few changes:

I use coconut oil.

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I use brown sugar and honey mostly. Only used 1/2 cup white sugar.

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I did sneak in a tsp. pure vanilla extract.

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Then mixed well.

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Folded in shredded carrots.

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Toasted the pecans for a few minutes.

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Sprayed the pan with coconut oil as well.

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Got my FAVORITE white chips ready.

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And here we go!

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Reader participation:

Which veggies do you like making into a dessert?

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