MEXICAN CARROT CAKE
In this unique twist on traditional carrot cake, flour tortillas take the place of actual flour. Add cinnamon if you want some extra spice!
8 medium carrots
4 teaspoons lemon rind
4 teaspoons lemon juice
1 teaspoon vanilla extract
6 tablespoons granulated sugar
1⁄4 cup vegetable oil
4 medium eggs
4 flour tortillas
1. Preheat oven to 350°F.
2. Peel the carrots and finely grate. Grate the lemon rind.
3. In a small bowl, combine the carrots, lemon rind, lemon juice, and vanilla extract; set aside.
4. Combine the sugar with the vegetable oil. Beat the eggs, then stir them into the sugar and vegetable oil. Tear or cut the tortillas into 1⁄4-inch pieces. Add the tortillas and carrot mixture to the sugar and egg mixture; mix well.
5. Pour the mixture into a 9-inch springform pan and bake for 1 hour or until the top is brown.
Carrots When using carrots in a dessert dish, be sure to use medium or small carrots. They contain the most flavor and the most juice. Large carrots are fine with meat or vegetable dishes, but they are too acidic and flat tasting for desserts.