Every time my mom comes to town she makes Jack a carrot cake (although I think this was the third carrot cake she made for him (us) that week). It’s his favorite and I never make it. I find it messy to grind up the carrots and I opt for pumpkin baked goods because I think they taste so similar. It’s way easier to dump pumpkin out of a can than get messy with carrots. That being said, I did my part in helping inhale 3 carrot cakes within 6 days.*
This is a really healthy cake with not-as-healthy frosting. She uses next to no sugar in the cake since the frosting provides plenty. It’s made with whole spelt flour, agave syrup, and applesauce instead of their refined counterparts. It’s more like a bread or muffin until you slather it with frosting.
*We baked this mini cake (pictured) along side a regular batch because we thought the dish was cute. (“we” being my mom and I… Jack doesn’t call things cute and/or care what dishes look like.)
1/2 cup agave syrup
1/4 cup canola oil
1/4 cup applesauce
1/4 cup plain or vanilla yogurt
1 lb. carrots (chopped or mini carrots)
2 cups wheat (or spelt) flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
CREAM CHEESE FROSTING:
(this makes some extra)
4 oz. cream cheese (or tofutti cream cheese for non-dairy version)
4 T. butter (or earth balance)
3 C. powdered sugar
1-2 T. milk (or non-dairy milk), as needed
1 t. vanilla
Preheat oven to 350 degrees.
In food processor, combine eggs, sugar, oil, applesauce and yogurt. Pulse for 10-20 seconds. Using the shredder disk, shred carrots into egg mixture.
Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined – about one minute.
Spread in greased 8 x 11″ cake pan and bake 20-25 minutes. Check center of cake for doneness at 20 minutes. Cake will be very dense and should pull away from sides of pan when done.
Cool and frost.