Thursday, June 2, 2011

Carrot Cake

So common to many spring gardens is the deliciously sweet and vibrantly orange carrot. Carrots are filled with great taste, crunch and vitamins. Just some of the reasons I love carrot cake. This recipe uses applesauce instead of oil and is very moist and flavorful. Diced pineapple replace nuts, but you can certainly add them to this recipe if you wish. The entire cake is topped off with a thick cream cheese frosting, for a wonderfully decadent dessert.

4 cups all purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp mace
1  1/2 cups applesauce
1  1/2 cups sugar
4 eggs
the zest of one entire orange
1/2 cup raisins
1/2 cup pineapple, diced
3 cups shredded carrots

Preheat the oven to 350 degrees and prepare a 9x 13 inch baking pan with cooking spray.

In a large bowl combine eggs, sugar, applesauce, orange zest until smooth.
add the carrots and stir thoroughly.
Add 4 cups of sifted flour and the remaining dry ingredients, fold into wet ingredients until almost incorporated.
Add the raisins and diced pineapple combine all ingredients until completely combined.
Pour into prepared baking dish, place in the oven and bake 35 to 40 minutes.
To test, insert a toothpick, if it is clean when removed the cake is done.
Do not over cook.

Serve cooled with a cream cheese frosting and an ice cold glass of milk.

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