Carrot Applesauce Cake
"This cake has the moistness and spice of a fruitcake, but you won't have to wait a month to eat it. from New Recipes from Moosewood Restaur"
photo by Lalaloula
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 2 cups unbleached white flour (up to 1 cup whole wheat pastry flour may be substituted)
- 1⁄2 cup rolled oats
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup raisins or 1 cup dried currant
- 4 eggs
- 3⁄4 cup vegetable oil
- 1 1⁄4 1 1/4 cups honey or 1 1/4 cups maple syrup
- 1 teaspoon pure vanilla extract
- 1 2⁄3 cups unsweetened applesauce
- 3 cups finely grated carrots
- 2 tablespoons sesame seeds
directions
- Preheat the oven to 350 degrees F.
- Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
- Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
- Set the pan aside.
- In a large bowl, mix together the dry ingredients.
- Whisk the eggs in a separate bowl.
- Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
- Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
- Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
- When done, allow the cake to sit in the pan for at least 15 minutes.
- Then invert it onto a plate and dust it lightly with powdered sugar.
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Reviews
-
Oh, how yummy! I made this in a star-shaped muffin pan and halfed the recipe which gave me 8 stars. They were moist, spicy and oh so tasty! Even though I kinda messed it up by forgetting to put in the oil, the recipe still turned out great! I used maple syrup as a sweetener and only used half as much as indicated. With the sweetness of the raisins this was perfect. I will definitely make this again! Thank you so much for sharing, jimstoic!
RECIPE SUBMITTED BY
I live on California's Central Coast, where I edit archaeological reports for a cultural resources management company. My preferred branch of cooking is baking. My favorite cookbook is "Sweet & Natural Baking: Sugar-Free, Flavorful Desserts from Mani's Bakery" by Mani Niall. I'm vegetarian (with vegan leanings, but I can't let go of butter).
