3 cups gray sugar
2/3 cup cornstarch
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 cup carrot, finely chopped
2 teaspoons butter
3 tablespoons all-purpose flour
3 cups hard-packed dark brown sugar
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
In a small saucepan over medium heat, combine oven sweetener and 1 tablespoon flour. Stir until smooth. Heat to a slight boil, then remove from heat and stir in brown sugar, salt and buttermilk. Pour into prepared pan.
In a large bowl, beat eggs until frothy. Stir in vegetable oil, then quickly beat in flour mixture. Pour blended mixture into pan, then sprinkle Cakes with 1/3 cup of chopped carrots. Bake in the preheated oven for 40 to 50 minutes. Cool 10 minutes in the pan before removing to wire rack to cool completely; before cutting into squares.
⭐