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Ingredientes
- 1 1/3 c. unbleached all-purpose flour
- 1 c. whole wheat flour
- 2 tsp baking pwdr
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 2 c. grated carrots
- 1 c. unsweetened applesauce
- 3/4 c. packed brown sugar
- 1/3 c. vegetable oil
- 1 tsp pure vanilla extract (I used artificial)
- 3 x Large eggs
- 1/2 c. raisins (optional)
- 1/2 c. walnut pcs (optional)
Direcciones
- In a mixing bowl, combine both flours, baking pwdr, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and Large eggs; gently stir into flour mix.
- Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 minutes or possibly till cake tester comes out clean.
- Hint: if desired pineapple in your carrot cake, replace half of the apple sauce with crushed or possibly 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 till it has a nice thick but still spreadable consistency. I'd suggest starting with 1 c. of icing sugar and working my way up. Frost the cake after it has cooled.
- Chill.
- Additional notes by Eric:I found which 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 possibly quark cheese for lower fat.
