“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …
It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.
I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.
It doesn’t even need any frosting as far as I’m concerned …
It’s full of cinnamon”y” goodness!
- 1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
- 2 cups sugar
- 4 eggs, beaten
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 cups grated carrots
- 1 cup pecans - toasted and coarsely ground
- Beat oil and sugar well.
- Add eggs, beat well.
- Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
- Fold in carrots and pecans.
- Pour into bundt pan and bake at 350 degrees for at least one hour.
OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness!
