Amazing Healthy Carrot Cake
Traditional carrot cake recipes have a lot of fat in them due to the oil. I substitute with applesauce, and use whole wheat flour which makes a dense cake which is still moist.
Edwardian, English, Vegetarian
whole wheat flour
walnuts, or pecans
Preheat oven to 350 F, 180 C or Gas 4.
Grease a 9″ x 13″ sheet pan or two round baking pans with oil. An 8-inch pan will yield a thicker cake, a 9" thinner and larger cake.
In a mixing bowl, combine the apple butter, applesauce, eggs, sugar and vanilla until smooth.
Next, slowly add flour, baking soda, baking powder and cinnamon to the mixture. Blend until all of the ingredients are moistened.
Lightly mix in the grated carrots and then add nuts/raisins (optional). Slap the pans on the counter to help remove large air bubbles.
Bake in oven for 35-40 minutes. Test with a tooth pick to ensure the stick comes out clean.
You have a few options for serving. You can serve as single layer cakes or make a layer cake of the 2 round tins if company is coming.
Frosting: the cake is just as delicious without any topping at all, but traditionally calls for a cream cheese frosting, then garnished with chopped nuts or candied carrots.
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