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Nuttier Carrot Cake

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“By using peanut butter in this recipe along with prepared, creamy polenta you will please any lover of a nutty flavor. The pineapple gives extra sweetness and makes this cake wonderfully soft and moist. This is quite a healthy cake and can be prepared the day before but you should make the frosting the same day.”
READY IN:
45mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind the baby carrots in your found processor.That should make about 2 cups of grated carrots.
  2. Drain pineapple chunks and add.
  3. In a large mixing bowl, combine dry ingredients and mix well.
  4. Fold in carrot-pineapple mixture.
  5. Pour into prepared 9x13-inch baking pan and bake at 350°F for 45 minutes.
  6. For the frosting, blend all the ingredients until soft and shiny.
  7. Cover the cooled of cake generously with the frosting.
  8. Decorate with roasted peanuts.

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