Healthy Carrot Cake With Maple Applesauce Frosting
WOW! I was surprised at how delicious this tasted. This healthy carrot cake is super moist (just like everything we bake ) and light on the tummy! I didn't even know my tummy could feel so good after eating a cake. But it makes sense, without huge amounts of sugar, eggs, or milk, all you have is all natural love.
You don't need cream cheese with loads of sugar for the icing. Who wants that? Applesauce and maple syrup does the trick. This tastes better AND benefits you in the long run. Now that sounds like something we all need!
Items needed for preparation:
- 9x13 inch pan
- 2 mixing bowls
- 3 cups grated carrot
- 2 cups whole wheat flour
- 3/4 cup agave
- 1 cup chopped walnuts
- 1 cup (c)raisins
- 2 1/4 cups applesauce
- 1 tbsp baking powder
- 2 tsp baking soda
- 3/4 cup oil
- 2 tbsp cinnamon
- 1 cup crushed pineapple (optional, not in picture)
- 1 cup grated coconut (optional, not in picture)
- 2 tsp vanilla
Step 1: Preheat oven to 350 and grease the pan.
Step 2: In a bowl sift the flour 2-3 times. In a seperate bowl mix: applesauce, oil, vanilla, carrot, sweetener of your choice (if using agave layer measuring utensil with oil first for easy pour), cinnamon, baking soda, and baking powder.
Step 3: Stir in flour. Add walnuts, and (c)raisins.
Step 4: Pour the mix into a greased pan. Cook for 1 hour or until a knife inserted into the cake comes out clean. Let cool for 10 min. Add the rest of applesauce to the top of the cake as your all natural icing! Enjoy!
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