| 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.
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