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"Healthy" Carrot Cake with Raisins

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Cuisine Desserts
Servings 0

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 temperature
    1/2 cup unsalted butter - softened
    2 cups powdered sugar
    1 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!
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