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This is a modification of Beet and Carrot Cake. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Units: US | Metric
Serving Size: 1 (1636 g)
Servings Per Recipe: 1