I consider myself a carrot-cake-converter...if you have never heard of such a person, let me explain...I convert people to lovers of carrot cakes. A lot of people I have met say that they do not like carrot cakes. I am not sure if this is because they have had bad carrot cakes in the past or maybe the thought of actual carrots in a baked good weirds them out....who knows....
...I do know that once these people try my cake, their minds are changed! I convert them! Hence the name: Carrot-Cake-Converter.
Here goes the recipe:
Begin by putting peeled, washed, and chopped carrots into a food processor. (Back when I first began making this cake, I used to grate the carrots by hand! I would not recommend that unless you want orange fingers, little cuts from the grater, and a sore hand. But, if you do not own a food processor, you will have to use a grater.)
You want 2 cups of carrots. This usually takes about 4-5 large carrots. Again, I am the worst at measuring so you will have to try it and see.
The carrots should look like this after they are processed.
Next, add half a can of crushed pineapple (without the juice) and 1 individual cup of cinnamon apple sauce to the food processer. Process this until mixed well.
One way to lessen the calories in baked goods is to use apple sauce in place of oil. I do not completely cut out the oil from this cake, but I use less. I also find that apple sauce adds moisture.
When using apple sauce, it is easiest to use individual cups, because 1 of these cups is equal to 1/2 a cup of oil.
I also use the cinnamon kind, because I am a cinnamon fanatic. If you are not too keen on cinnamon, use the normal kind.
Once you have processed the apple sauce and the pineapple, add it to carrots. Next add 4 eggs.
After you mix in the eggs, add 1 cup of vegetable oil.
Next add 1 teaspoon of nutmeg and 1 tablespoon of cinnamon (I told you I was a cinnamon fanatic!) Again, if you do not like cinnamon as much as I do, add less.
Next add 2 cups of sugar.
Lastly add the dry ingredients.
In a seperate bowl, mix together 2 cups of flour, 1 teaspoon of salt, 2 teaspoons of baking powder, and 2 teaspoons of baking soda.
Add the dry ingredients and use a hand mixer to thoroughly combine.
Once mixed, pour half the batter into a round pan (that has already been thoroughly greased and dusted with flour). You wil need two round pans that are the same size for this recipe. If you do not have two of the same pans, you will have to bake one cake and then the other using the same pan.
Half the batter will be used in one cake and half in the other. You want to end up with two identical cakes that will be stacked on top of each other.
Bake the cakes at 350 degrees for approximately 20 minutes or until the tops are set and a tooth pick inserted into the middle comes out clean.
Once the cakes are done, run a knife along the edges. Then let stand until completely cool.
After the cakes are cooled, place one cake on a platter. Spread cream cheese frosting generously on the top. Then top with the second cake. Ice the entire cake with cream cheese frosting. Last, cover the sides with chopped walnuts.
Carrot Cake
Ingredients:
2 cups finely grated carrots
1 individual cup cinnamon apple sauce
4 eggs
1/2 can of diced pineapple
1 cup vegetable oil
1 tbsp cinnamon
1 tsp nutmeg
2 cups sugar
2 cups flour
1 tsp salt
2 tsps baking powder
2 tsps baking soda
Chopped walnuts
I'm coming over. now!
ReplyDeleteThanks for posting this! Cant wait to try it out :)
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