Ingredients:
3 cups flour - sifted
5 tablespoons butter
2 cups shredded carrots
1 cup sugar
1 cup brown sugar
½ cup applesauce
1 tsp. vanilla
½ tsp. salt
1/3 cup milk
4 eggs
Zest of 1 lemon
Dashes of cinnamon
Dashes of nutmeg
Crumble for Top of Cake: (Optional)
4 - 5 sleeves of graham crackers
2 tablespoons of brown sugar
2 tablespoons of butter
Preheat Oven 350 degrees:
Butter a baking pan.
Cream the butter and sugars until very light and fluffy. Add the spices and grated lemon zest and continue to beat.
Add the eggs, one at a time while beating on low. Stir in the carrots and the applesauce.
Sift the dry ingredients. Add the vanilla to the milk and add to the dry ingredients. Add the flour mixture to the blender while the blender is on lowest speed.
Optional - Crumble Topping
In food process combine; the graham crackers, brown sugar and butter.
If using a bundt pan place topping at the bottom of pan, then turn batter into pan.
Bake 30-35 minutes or until cake springs back when pressed in the middle or toothpick test comes out clean.
This is a fresh and light cake to enjoy with a good cup of coffee.
With Love,
Catherine
xo
Kim says
It's been a while since I had carrot cake. the thing is, it is sooooo goood with lots of cream cheese frosting that I can't get enough of it. Like your version Catherine!
Elisabeth says
Hi Catherine, I'm so sorry for just coming around now, to comment to your fabulous recent post...my all-time favorite, carrot cake!
Love the moist texture, and I would certainly love to have some in the evening with a nice cold glass of milk...or in the morning with my coffee! Thanks for sharing, have a beautiful, and blessed Sunday:D
Tanna at The Brick Street Bungalow says
Carrot cake is one of my favorites and I'm trying to resist any sweets for awhile.. but, I'm stashing this one away for when I can enjoy them again. blessings ~ tanna
grace says
applesauce is a marvelous thing to add to a cake to make it a bit more figure-friendly. great recipe, catherine!
Marina@Picnic at Marina says
Catherine, this cake is lovely. Thanks for the recipe. I always look for lightened recipes... 🙂
Janet Rudolph @ DyingforChocolate says
Love carrot cake.. lightening up is a great idea. Terrific photos, too
allotments4you says
Sounds good!!
Rose says
It looks delicious as always! I enjoy your unique twists on classic recipes.
Dining Alone says
I LOVE carrot cake, this is a great alternative to the usual recipe. Although, right now I have carrot cake ICE CREAM in my freezer, definitely not light 😉
Amelia says
Hi Catherine, your carrot cake look so good and the texture is very moist. Nice to go with a cup coffee.
Thanks for the recipe.
Have a nice weekend, regards. *hugs*