| 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 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Nutmeg |
| 2 |
c |
Grated carrots |
| 1 |
c |
Unsweetened applesauce |
| 3/4 |
c |
Packed brown sugar |
| 1/3 |
c |
Vegetable oil |
| 1 |
ts |
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
FROSTING
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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