Nut-Free Carrot Cake

Submitted by: Sharon Muise
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Difficulty: Medium
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

3 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
2/3 cup vegetable oil
1 tsp vanilla
1/2 cup unsweetened applesauce
2 cups grated carrots
1 (14 oz) can crushed pineapple, drained
1/2 cup golden raisins
In a large bowl, whisk together flour, baking powder, cinnamon and salt; set aside. In separate bowl, beat eggs with both sugars until pale and thickened. Beat in oil and vanilla. Stir in applesauce. Pour wet mixture over flour mixture and stir just until moistened. Fold in carrots, pineapple and raisins. Spread in parchment paper- lined 9" x 13" cake pan. Bake at 325°F until cake tester comes out clean, 50-60 minutes. Let cool on rack. Frost with cream cheese icing and cut into squares.

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