2 3/4 c Flour 3 ts Baking Soda 1 ts Salt 3 ts Cinnamon 1 ts Nutmeg 4 Eggs 3/4 c Oil 2 c Sugar 1 ts Vanilla 1 2/3 c Applesauce 3 c Shredded carrots 1 c Golden raisins 1 c Chopped walnuts Mix dry ingredients together and set aside. Beat eggs; stir in oil, sugar and vanilla. Add applesauce and carrots; mix well. Add to flour mixture. Fold in raisins and 1/2 c. walnuts. Pour into greased pan; sprinkle with remaining 1/2 c. walnuts. (Exception: for 10" tube put nuts on bottom of pan.) For 9 x 13" pan put nuts on top. Bake tube 65 min.; bake 9 x 13" pan 45 min. Cool tube cake 15 min. then remove from pan. Will keep 4-5 days well covered. Note: Cake may also be baked in any of these alternate ways: Bake 2 8-9" square pans 30-35 min. Bake 3 8 x 4" foil loaf pans 45-50 min. Bake 6 6 x 3" small foil loaf pans 40-45 min. Bake Bundtletts 20-22 min. Bake Mini springform 22-24 min. -----
How To make Carrot Applesauce Cake's Videos
Birthday Carrot Cake
Sorry about the quick ending. I had Birthday priorities! My baby girl turned 18! Check out @TheBerserkerWoodworker for the killer cutting board!
Apple Sauce Carrot Cake
The best one bowl Carrot Cake ????????
Making the best rated carrot cake recipes from allrecipes. This carrot cake was way better than the last one we made. Plus, who doesn't love an easy one bowl recipe. #carrotcake #cake #easy
The Simple Recipe You Need: Carrot Cake For Two Sometimes an entire cake is a bit much - especially if you have a small family or want 'just a taste'. Today Glen cooks this super moist carrot cake with cream cheese frosting just enough for a taste, and not so much that you're eating it all week. Or feeling horrible because you ate a full size cake in one sitting. Glen bakes this carrot cake for two using the mayonnaise method of emulsifying the egg and oil together first... so this is a mayonnaise carrot cake recipe.
Yields 1 - 6 cake.
Ingredients: Cake: 60 mL (¼ cup) neutral oil 60 mL (¼ cup) white sugar 60 mL (¼ cup) brown sugar 1 large egg 2 mL (½ tsp) cinnamon 2 mL (½ tsp) nutmeg ¼ tsp (1 mL) allspice 2 mL (½ tsp) pure vanilla extract 125 mL (½ cup) packed grated carrot 125 mL (½ cup) flour 2 mL (½ tsp) baking powder 60 mL (¼ cup) chopped pecans
Icing: 85g (3 oz) cream cheese, softened 30 mL (2 Tbsp) butter, softened 90 mL (6 Tbsp) powdered sugar 2 mL (½ tsp) pure vanilla extract
Method: Preheat the oven to 180ºC (350°F). Grease a 6 round cake pan. Whisk together the egg and oil. Whisk in the sugars, cinnamon, nutmeg, allspice and vanilla and beat another minute. Beat in the carrot until well combined. Combine the flour and baking powder then stir into the carrot mixture until just combined. Stir in the pecans at this point or save them for the icing… up to you. Pour the batter into the pan, and bake for about 25 minutes. Allow the cake to cool completely on a wire rack before icing it.
Icing: Cream together everything until light and fluffy.
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How To Make Moist Carrot Cake With Kiano • Tasty
Kiano shares baking tips on how to make delicious moist carrot cake. If you want more of Tasty, check out our merch here:
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HEALTHY Applesauce Cake (Oil Free Recipe)
RECIPE:
How to make a soft, moist, fluffy, and secretly vegan applesauce cake for a healthy snack or dessert (or even breakfast!).
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