Cake or pie? That was the “question of the day” that my high school students had to answer at the end of their Spanish test. In general, I’m a pie girl myself. Oh, but some cakes…some cakes eliminate all competition with a bite. Carrot cake is one of those for me, and my love for it dates back to my first birthday when I tasted it with my whole face. My approach to it has changed only slightly: I still love experiencing it with all my senses, but I make sure all the frosting gets in my mouth.
When was the last time you enjoyed a carrot cake? The nuts and spices and applesauce and maple syrup make this cake perfect for the season. Don’t let the carrots scare you–they grate up in no time. This recipe, liberally adapted from a family friend’s, was the first creation I made with my WonderMill.
Cake
2 c white wheat flour (use the “pastry” setting when grinding)
2 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
1/2 t nutmeg
1 1/2 c rapadura or sucanat
1/2 c coconut oil, melted
1/2 c unsweetened applesauce
1 t vanilla
4 eggs
3 c grated carrots
1/2 c chopped nuts
Frosting
8 oz cream cheese, softened
4 T butter, softened
1/3 c maple syrup
1. Preheat the oven to 350. Prepare two round cake pans by buttering each and lightly dusting them with flour. Take the cream cheese and butter out of the fridge to soften for the frosting.
2. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, beat rapadura, oil, applesauce, and vanilla. Add eggs one at a time, mixing after each. Add dry ingredients to wet, stirring just until they’re combined. Fold in carrots and nuts.
3. Fill each pan with batter and bake for 25- 30 minutes. The cakes are done when a knife inserted comes out clean, and the cakes begin to pull away from the sides of the pan. Cool pans on a wire rack for 10 minutes, then turn the cakes out to cool completely.
4. Whip the frosting ingredients together until blended and soft. Taste test and add more maple syrup if desired. Stack the cakes with a layer of frosting between them and a layer on top. Garnish with nuts.
