For those of you that know me, you know I have an obsession about carrot cake. I love carrot cake but I can seldom
find one good enough to eat when I am out. I try out a lot of carrot cake recipes. The one I am sharing with you today is not only healthy it is very quick and easy to make. I like to add nuts and raisins. You can omit them to make this the way your family likes it. You could add coconut and pineapple for a tasty tropical variety. Enjoy!
Carrot Cake
4 eggs
1 cup unsweetened applesauce
3/4 cup packed brown sugar (or honey)
1 Tbsp. orange zest
juice from one orange
1 tsp. vanilla
2 cups flour (coconut flour can be substituted for part of the flour)
2 tsp. baking powder
3 tsp. ground cinnamon (or more if you like a lot of cinnamon)
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups shredded carrots
1 cup chopped walnuts
1 cup raisins
Pre-heat oven to 350 degrees. grease a 13 X 9 baking dish. Whisk together eggs, applesauce, sugar, orange zest, orange juice and vanilla until combined. Whisk in flour, baking powder, cinnamon, soda, salt until combined. Stir in carrots, walnuts and raisins. Pour into the prepared pan. Bake 35 minutes on a center rack. A toothpick inserted in the middle should come out clean when the cake is done.
Cream Cheese Frosting
8 oz. cream cheese (at room temperature)
3 Tbsp. softened butter
2 cups powdered sugar
Mix together cream cheese and butter, beat with a mixer until well blended. Gradually add in the powdered sugar. Ice carrot cake when it is completely cooled.
You could also make these into cupcakes and reduce baking time to 28 minutes.
Until next time…From our Butcher Block to your Table.
