Today’s carrot cake recipe is perfect for those that love fruit in their carrot cake. I don’t add raisins (not a big fan) so if you love raisins, feel free to add them. This carrot cake has got it all: pineapple, coconut, applesauce, nuts, you name it. The flavors all blend together wonderfully and I always feel better knowing I used very little butter. This is one of those recipes that you can sub in applesauce for fat content and not really taste it afterwards. A delicious cake that’s lightly sweet, dense and super moist.
In other news…since I made pita bread this past weekend, I decided to retake my pictures for it. You can view them: here. Crazy how much improved they are. Happy Thursday!!
CARROT CAKE RECIPE AND INGREDIENTS
3/4 c applesauce
5 T butter, softened
1/4 c pineapple
1/4 c pineapple juice
1 1/4 c raw sugar
4 eggs, whisked
Mix all ingredients (except for eggs) together well.
Add eggs and mix.
2 c flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
Mix dry ingredients in a separate bowl. Sift over top egg mixture.
1 tsp vanilla
2 T triple sec (orange liqueur)
3 c shredded carrots
1/2 c chopped walnuts
1/2 c coconut
Add vanilla, liqueur, carrots, walnuts and coconut to the egg/flour mixture.
Preheat oven to 350F. Grease and flour 2 8″ baking pans. Divide batter evenly and pour into each baking pan. Bake for 35 minutes or until toothpick comes out clean.
1 1/2 packs of cream cheese (12 oz)
1/2 c raw sugar
2 T butter
2 tsp vanilla
2 T maple syrup
Whisk until blended thoroughly.
Spread half of cream on top of first layer. Add second cake layer and spread remaining cream.