What kicks off the fall transitioning into winter season better than a warm, spicy-full carrot cake? My earliest memories of carrot cake are “EW!”. As a kid I remember dry, crumbly carrot chunk-filled cake covered with thick sugary icing. Well, we have changed the game with this recipe. Because of these vivid carrot memories I was not running toward this when I saw the recipe card. I decided to give it a try and I’m very glad I did because I have been converted to a carrot cake fan.
Once the carrots are prepped the rest is very easy. When mixing the ingredients together, I was a bit perplexed because this recipe instructs you to mix the wet ingredients to the dry. But just go with it! It all mixes together very easily.
Bake the cake at 350° for about 1 hour and test with a toothpick to make sure it comes out clean. Be sure to not over bake this otherwise it will turn out dry.
- 3 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 cups sugar
- 1 tsp vanilla
- 3/4 cups unsweetened apple sauce (or 3/4 cup canola oil)
- 4 eggs
- 2 cups chopped carrots
- Water (about 1/2 cup)
Preheat oven to 350°
Blend together flour, baking powder & soda, spices and sugar. Start mixing at a low speed and add the apple sauce (or oil). Add eggs to batter one at a time. Once combined, add the vanilla, carrots and water.
Put the mixture into a greased and floured 10″ tube pan. Bake 1 hour or until done (by toothpick test). Frost with cream cheese icing, or whatever you fancy!
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