JANE'S CARROT CAKE - Janet Stahl
"This cake is always on the New Year's party table. It is the most frequently requested item for me to bring to friends parties. The original inspiration was a carrot cake recipe from a now long gone restaurant. I try to make recipes (especially desserts healthier). I used applesauce to cut down on the oil, substituted whole wheat flour for half of the white flour, added raisins and flaked coconut, and a mix of spices not just cinnamon. Rather than use only white sugar, I use light brown sugar."
Equipment
- Grater or Food Processor
- Oven
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup White Flour
- 2 cups Light Brown Sugar
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 cup Corn Oil
- 1/2 cup Apple Sauce
- 1 tsp Vanilla
- 3 Eggs
- 1 lb Shredded Carrots
- 1 cup Chopped Walnuts
- 1 8oz Can Crushed Pineapple in Juice (drained)
- 1/4 cup Shredded Coconut
- 1/2 cup Raisins
Cream Cheese Icing
- 3 oz Cream Cheese
- 1 stick Margarine or Butter
- 1.25 cups Powdered Sugar
Instructions
Cake
- Mix dry ingredients together.
- Add oil, apple sauce and vanilla and mix.
- Add eggs one at a time and mix well.
- Mix in carrots, walnuts, pineapple, coconut and raisins.
- Pour into a greased 9x13 pan and bake at 350o for 50 minutes to 1 hour. Toothpick in center will be moist but clean when done.
- Let cake cool completely before frosting.
Cream Cheese Icing
- Cream together cream cheese and margarine.
- Add powdered sugar. Blend well. (Frosting can be made in a food processor following the same order for the ingredients.)
Notes
"You can make cupcakes but you need to adjust the oven time as they take less time 15-20 mins. Makes about 24 cupcakes."