| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 1 1/3 | c | Unbleached all-purpose flour |
| 1 | c | Whole wheat flour |
| 2 | t | Baking powder |
| 2 | t | Cinnamon |
| 1 | t | Baking soda |
| 1/4 | t | Nutmeg |
| 2 | c | Grated carrots |
| 1 | c | Unsweetened applesauce |
| 3/4 | c | Packed brown sugar |
| 1/3 | c | Vegetable oil |
| 1 | t | Pure vanilla extract, I used |
| artificial | ||
| 3 | Eggs | |
| 1/2 | c | Raisins, optional |
| 1/2 | c | Walnut pieces, optional |
| 125 | g | Cream cheese |
| Icing sugar, powdered sugar |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: ejdavies@watcgl.uwaterloo.ca (Eric Davies) Source: Full Circle Foods Newsletter, No 31 In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean. Hint: if you like pineapple in your carrot cake, replace half of the apple sauce with crushed or chunk unsweetened pineapple. Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick but still spreadable consistency. I'd suggest starting with 1 cup of icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate. Additional notes by Eric: - I found that three medium sized apples yield about 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting (and increase the fat content). They suggest trying riccota or quark cheese for lower fat. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Can’t change? Jesus frees us”