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Carrot Cake with Frosting

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This is everyone's favorite way to use some of the pulp left over from juicing carrots.

This is everyone's favorite way to use some of the pulp left over from juicing carrots.

2 cups (500 mL) whole wheat flour
3 free range eggs
1 1/2 cups (375 mL) melted butter or almond oil
3 cups (750 mL) grated carrots (or the pulp left after juicing carrots)
1 cup (250 mL) cane sugar or honey
1 cup (250 mL) chopped walnuts or pecans
2 cups (500 mL) flaked unsweetened coconut
1 8 oz (228 g) can crushed pineapple and liquid (or fresh pineapple if available)
1/2 tsp (3 mL) salt
2 Tbsp (30 mL) vanilla
2 tsp (10 mL) ground cinnamon

Frosting:
1 8 oz (228 g) package cream cheese
1 tsp (5 mL) pure vanilla extract
4 Tbsp (60 mL) pure maple syrup

Preheat oven to 350F (180C). Mix butter or oil, eggs and vanilla. Add dry ingredients, then carrots, pineapples, sweetener, nuts and coconuts. Pour into a 9 x 13 inch pan and bake for an hour, or until a toothpick inserted comes out clean. Let cool before covering with frosting.
Frosting:
Mix together all ingredients to a smooth cream. Refrigerate for half an hour then spread over carrot cake.

Source: alive #207, January 2000

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