In my quest to minimize my guilt about eating cake – I threw some raisins in this recipe. Using Avocado oil instead of vegetable oil also alleviates a little of that guilt as well. Enjoy!
“Healthy” Carrot Cake with Raisins
Ingredients
- 2 cups organic all-purpose flour (leveled)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger (fresh)
- 1/2 tsp salt
- 1/2 cup avocado oil
- 4 eggs
- 1 1/2 cups light brown sugar
- 1/2 cup raw sugar
- 1/2 cup organic applesauce
- 1 tsp vanilla extract
- 3 cups grated carrots
Instructions
- For the cream cheese frosting: 1 (8-ounce) package cream cheese – softened at room temperature1/2 cup unsalted butter – softened2 cups powdered sugar1 tsp pure vanilla extract
- Preheat oven to 350°. Lightly coat 2 9-inch round pans with avocado oil and then dust with flour.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extrant. Add the grated carrots and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined (otherwise cake can become very dense – you want fluffy!)
- Pour the cake batter evenly between both prepared cake pans, Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted in the centers come out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20-25 minutes. Carefully remove cakes with a side spatula.
- Frosting: Mix all frosting ingredients until well combined and smooth. I do this by hand but using a hand-held mixer makes it easier. (I just don't want to deal with the cleaning of it). Frost one cake – then put the second unfrosted cake on top and frost that. Enjoy!
Tried this recipe?Let us know how it was!