Carrot cakes are a staple in our household. I lighten up the recipe by using applesauce for moistness and golden raisins for added sweetness, instead of the 1 cup of oil usually required in the recipe.
This photo is taken in the Spring at the Summerland Research Station in British Columbia. One of may favourite places to go on a picnic once the weather turns.
**Cake**
3/4 cup applesauce
5 cups shredded carrot (about 1 lb)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 tsp vanilla
2 large eggs
2 large egg whites
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup golden raisins
cooking spray
**Frosting**
4 cups sifted powdered icing sugar
2 tsp vanilla
1 (8-oz) block cream cheese, chilled
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Preheat oven to 350F.
To prepare cake, sppon the aplesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a bowl; cover and refrigerate.
Combine carrot and sugar in a colander; drain 20 minutes.
Beat the brown sugar and butter with a mixer at medium speed until well-bleneded (about 2 minutes). Add applesauce, 1 tsp vanilla; beat until well-blended (about 2 minutes). Add eggs and egg whites, one at a time, beating well after each additionm (batter will have a slightly curdled look).
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingrdients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350F for 40 minutes or until a wooden pick inserted in the centre of the cake comes out clean. Cool completely on a wire rack.
To prepare frosting: Beat the powdered sugar, 2 tsp vanilla, and cream cheese with a mixer at low speed just until well blended. (Do not overbeat). Spread the frosting over the cake; cover and chill for 1 hour.
Serves 20
