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21 Sep 2007


Carrot Cake

I developed this carrot cake recipe from a combination of several recipes tested and re-arranged during the fall of 2006. Trying a combination of grains, sweetners and add in’s, this final product is relatively high in fiber and other nutrients making it healthy and still very tasty. The recipe yields 2 thick 8 or 9 inch round cakes and could easily be adapted to sheet cakes, cupcakes, bread pans, or whatever shaped pan is desired. This cake tastes wonderful plain or with icing, and in fact one can be left plain and the other cut into two cakes horizontally and iced as a layer cake.

Teresa’s Carrot Cake
1 cup each of unbleached white flour, whole wheat flour and quick cooking oats
3 teaspoons each of baking soda and cinnamon
1 teaspoon each or baking powder, salt, nutmeg and vanilla
4 beaten eggs
¾ cup of oil
½ cup each of sugar and honey
2 ½ cups of applesauce
3 cups of shredded carrots, the finer the shred the better the cake
1 cup of raisins

1 cup of chopped toasted walnuts. (Toast in medium hot, iron skillet until they just start to brown. Remove from pan to cool before chopping.) Pre-heat oven to 350 degrees. Oil two round cake pans and line bottom with oiled parchment paper and set aside. In large bowl mix together the two flours, the oats, baking soda and powder, cinnamon, salt and nutmeg. In medium size saucepan, melt honey over low heat to thin consistency. Remove from heat and add applesauce, sugar, oil, beaten eggs and vanilla. Stir well. Fold in carrots, raisins and nuts.

Combine wet and dry ingredients stirring just until mixed. Divide evenly between the two round cake pans and bake for 45 minutes. Remove from oven and cool in pan for 30 minutes. Remove from pan and continue to cool on racks.

Cakes can be eaten plain or cream cheese frosting can be added to dress them up. To add frosting slice one of the cakes in half horizontally. Place cut side onto serving plate, spreading 1/3 of the icing on this first layer. On top, place the other layer cut side down, and add the remaining frosting to center and spread over top and sides of cake to cover. Decorate the top with whole or finely shredded nuts if desired. Cover and store in refrigerator and use within a few days.

I like to leave the other round cake plain and cut it into squares for a healthy and tasty snack.

Frosting—Bring ½ cup/1 stick real butter and 8oz of cream cheese to room temperature. Blend both together and add in 1 teaspoon vanilla extract along with 16 oz of sifted powdered sugar. Whip until creamy and spread evenly over cooled cake.

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