i trolled the internet for recipes, consulted a few cookbooks, and came up with this variation. it is pretty light, compared to most carrot cakes with all their oil. ick. lillie enjoyed making it - any time she can run the kitchenaid, she is one happy girl.
light carrot cake
2 eggs
1/2 c yogurt
1/2 c applesauce (we make our own, it has cinnamon in it)
1/2 brown sugar
1/4 c veggie oil
zest of one orange (easy with your microplane grater)
1 T vanilla
1 3/4 c flour
1 T penzey's apple pie or pumpkin pie spice
1 t baking powder
1/2 baking soda
pinch salt
1/2 to 1# carrots, grated (frozen ok)
1/2 c dried cranberries, chopped
1/2 to 1 cup walnuts, roughly chopped
one small knob fresh ginger, peeled and grated (same microplane grater makes it easy)
beat eggs, yogurt, applesauce, brown sugar, and oil. in a separate bowl, mix drys. add in to wets, mix well. when it is smooth, add in the carrots, cranberries, nuts, and fresh ginger. pour into a 9 inch round or square pan, bake at 375 for 30-40 minutes. let cool.
frosting (sort of runny, not thick, but oh so good)
6 T light cream cheese
3/4 c powdered sugar
dash of vanilla
grated orange zest, to taste
mix all these up until well combined. spread over cake. chill until ready to eat.
copyright 2006, jessica voigts
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Comments: 7
nathan - so sweet. thank you!
nancy - i am laughing! i edited it to go to the new desserts recipes group, and it got rid of all the comments and made it new. weird eh?? i do still have abt 8 carrots in the freezer. i can't even look at them, still!! haha!
I may have to publish my Mom's carrot cake recipe someday,if my sisters don't get wind of it. It's a well guarded family secret..lol It is made with black walnuts and had a boiled, buttermilk frosting that goes on the hot cake and soaks in..It is my favorite cake of al time.
kathleen - yum!! i bet that is what he said. it is so good, eh?? i am laughing at your carrots. you should have taken a picture!! haha
ludo - come on over. i'll slice you an extra big piece...