INGRIDIENT :
5 cups of peeled and shredded carrots firmly packed (1 ½ lbs/700g)
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon baking powder
2 heaping teaspoons cinnamon
1 heaping teaspoon of ground allspice
1/4 teaspoon salt
5 eggs
1 cup olive oil or use vegetable oil
1 cup granulated sugar
1 cup brown sugar
1 cup buttermilk
1 ½ cups chopped walnuts
1/2 cup shredded coconut
1 can of dulce de leche (optional)
8” springform pan
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