I have a carrot problem .
There, I said it .
I buy too many carrots. I eat too many carrots. But I never really bake with carrots.
I was considering making an apple cake but was inspired to try something different . This recipe is a mesh of about 4 recipes. It is so altered ( as are most of my recipes ) because I am too stubborn to go to the store for ingredients I don’t have , that there is no point in linking to the original recipes . It would only cause confusion.
Make this when you have the urge to bake but are living in a chocolate free ( and sad ) house
Make this when you need something different on your counter and on your fork
.
I let this cake cool over night and iced it with a basic cream cheese icing. It makes one layer of a round cake pan or a small square. You could easily double the recipe to create a layer cake.
This cake is too delicious for me to explain .
But the proof is in the pictures. I was so eager to taste this cake , I forgot to photograph it until I had already sliced into it. Unfortunately I do not make Pacman shaped cakes on purpose.
Carrot Cake
- 1 cup peeled , steamed and pureed carrots
- 2/3 c. margarine or butter
- 1/4 c. water
- 1/2 c. packed organic brown sugar
- 2/3 c. white sugar
- 1/2 t. vanilla extract
- 1 1/4 c. whole wheat flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon
METHOD :
Preheat oven 350
1/ Peel and slice into large hunks a few carrots. I used about 6 large ones and ended up with about 1 3/4 cup . I fed the leftover to the dog
Place in steamer basket . When soft, remove and puree. Set aside.
2/Cream together butter , pureed carrots and sugars. Add vanilla and water.
3/ Mix in cinnamon, salt , baking soda, baking powder and flour. Do not over mix.
4/Spread into a greased or cooking sprayed pan ( 8x8) I used one 8 inch round cake pan and bake 15-25 minutes ( depends on your pan ) .
