Carrot Cake Supreme
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Yield: 8 servings
This moist carrot cake may be served with a sprinkling of sifted powdered sugar, as opposed to a glaze or embellished frosting.Ingredients:
2 cups sugar1/2 cup olive oil
1-1/2 cups white flour
1-1/2 cups whole wheat flour
2-1/2 teaspoons baking soda
3 teaspoons cinnamon
1/4 teaspoon salt
2-1/4 cups shredded carrots
2 teaspoons vanilla
1 can mandarin oranges (11 ounces)
5 egg whites
Instructions:
Preheat oven to 350 degrees. Combine all cake ingredients. Beat 2 minutes on high speed. Pour mix into a lightly oiled 9" x 13" pan. Bake 45 to 55 minutes or until done. Cool. Frosting is optional.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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