Made with frozen juice concentrate and a carrot mixture of pineapple, nuts, and sesame seeds.
2 C. flour 2 tsp. cinnamon 2 tsp. baking soda 1/4 tsp. salt 1 tsp. baking powder Carrot Mixture: 2 C. grated carrots 1 C. crushed pineapple, drained 1/2 C. crushed nuts 1/2 C. sesame seeds 1-1 1/2 C. coconut Egg Mixture: 3 eggs 1/2 C. oil 1/2 can frozen apple juice concentrate
Add the carrot mixture to the egg mixture, then add the flour mixture. Bake at 350 degrees for 1-1 1/4 hours in an angel food, spring form or Bundt cake pan. Remove from pan and cool on rack.