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Haterade on Raisins

Now, you may loooove Raisins.  I don’t get them.  They’re wrinkly, often times hard, dark, and sooo teeny.  I feel like I’m eating a sweetened shriveled up booger.  (I apologize for this bad image).  I just really hate on raisins.

With that said, I want to introduce my friend here: the humble, simplified version of the great Carrot Cake.

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Carrot Cake


  • 4 Eggs
  • 1 cup of grated Carrots + 2 cups Sugar
  • 1 cup Canola Oil
  • 2 cups Flour
  • 2 ts Baking Soda
  • 2 ts Cinnamon
  • 1 ts Nutmeg
  • 1 1/2 ts Salt


  1. In your first bowl, sift together all of your dry ingredients: Flour, Soda, Spices, Salt.
  2. In your second bowl, blend together your Eggs and Canola Oil.
  3. Toss in your Carrots (sitting in Sugar).
  4. In thirds, slowly incorporate your dry ingredients to your Wet.
  5. Fill your lined tin and bake at 350 for 17-20 minutes.


Add in Walnuts and Raisins if you have/like them.

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