Three cups of flour
Two cups shredded carrots
2 tsp. baking soda
2 tsp baking powder
2 tsp cinnamon
2 tsp vanilla extract
2 cups (adding in 1/2 cup increments, sometimes it doesn’t take all two cups, sometimes it needs a bit more) APPLESAUCE!! This takes place of the oil and will leave you with the most moist cake ever!
One cup white sugar
One cup brown sugar
1 half (does that count? haha) tsp nutmeg
1/2 tsp salt (dont omit this!)
You can add walnuts, pecans if you like. I dont.
Mix dry ingredients. Mix wet ingredients. Mix dry ingredients with wet ingredients. Once smooth, add carrots by hand. Bake at 350 for 30-45 minutes, depending on oven. I like to bake in 2 round cake pans so I can mak 3 layers of cake and the most delicious cream cheese frosting ever
P.S. Don’t like carrot cake? I use this SAME EXACT recipie for zucchini bread, omitting 1/2 cup of the brown sugar. I also omit the baking POWDER. Don’t believe me? Try it. And for an extra special treat, I add mini chocolate chips to my zuchini bread. It’s wonderful!
CREAM CHEESE FROSTING
No butter in this one, so that cuts back.. a bit!
(2) 8 oz packages of cream cheese, room temp
2 tsp vanilla
1+ cup confectioner’s sugar (depending on how sweet you like it. I dont like mine very sweet at all, so I go very shy on the sugar)
Cream the cream cheese with a blender. Add vanilla. Slowly add confectioner’s sugar until smooth. Enjoy!