Wednesday, November 3, 2010

Carrot Cake

Every carrot cake should start with fresh organic carrots. I scrubbed these in the sink and then chopped off anything I didn't want to eat.
Then I am grateful- for our food processor and the nice little carrot chops I get.
Now we start the batter. I start it with apple juice concentrate, pineapple juice drained from the pineapple can, 4 eggs and a stick of melted butter.
and because sugars and fats carry the flavors- we add the spices next. Here is come cinnamon, vanilla, ground ginger and nutmeg.

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