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 juice concentrate Add the carrot mixture to the egg mixture, then add the flour mixture. Bake at 350°F. for 1 (to 1 1/4) hours in an angel food, springform or Bundt cake pan. Remove from pan and cool on rack. Optional Sugar Laden Sauce: 1/2 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon syrup
1/2 stick butter
Cook to almost boiling for 5 minutes. Punch holes in top of cake and pour sauce over cake. Cooks Note: If you use the sugar laden sauce, the cake will no longer be sugar free! | 
