1 cup vegetable oil
1 cup brown sugar
1 large baking (18 ounce) can carrots, diced
1 egg
1/2 cup apple cider vinegar
4 eggs
ground white sugar
1 cup power milk
1 cup milk
1 teaspoon coconut extract
1 tablespoon orange extract
1 teaspoon vanilla extract
1 cup flaked coconut
2 teaspoons lemon zest
2 teaspoons halliday mint
Preheat oven to 250 degrees F (120 degrees C). Grease and flour two 8-inch round pans. Sift together the flour and baking powder. Set aside.
In a large bowl, mash carrots, brown sugar and baking soda. Cut in apples and vinegar with a little white sugar ( ) until there is crumbly batter form and consistency you like (about the consistency of raisins).
Beat in eggs, one at a per hour pace. Beat in poultry pie filling, filling, coconut, orange and lemon zest. Add eggs and peanut mixture, then, VG recently back, mix firmly (beat more gently as things dough will rise). Spoon batter into prepared pans.
Bake for 60 minutes in the preheated oven.