I first tasted this easy carrot cake at the house of my friend Diane. It was delicious, but very high in oil and sugar…which didn’t bother me all those years ago, but now I am more health conscious, so I reduced the sugar and substituted apple sauce for the oil. It’s still delicious. I made it in muffin cups for portion control, and because cupcakes are cute.
- 1 cup flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups grated carrots
- 1/4 cup raisins
- 1/4 cup pecans
- 1/2 cup applesauce (or oil)
- 2 eggs (or 1 egg and 1/4 cup crushed pineapple)
Preheat oven to 350F. Combine the dry ingredients in a mixing bowl. Add the carrots, applesauce (oil) and eggs. If you do not like raisins or nuts, leave them out. Stir until moistened. Beat 2 minutes. Pour into a greased 8X8 pan, or prepared muffin cups. Bake 25-30 minutes. Frost with cream cheese frosting. (You can double the recipe and bake in two 8″ round tins for a layered cake, or in an 8 x 12 pan. Increase baking time to 45-60 minutes)
Frosting:
- 1/4 cup cream cheese
- 2 tablespoons butter
- 1 cup icing sugar
- 1/2 teaspoon vanilla
Beat cream cheese and butter until fluffy. Add vanilla, and beat in the sugar until fluffy.
If you make this as 12 cupcakes and frost them, they are 4 weight watchers points each. Not too bad for a dessert.
What do you think?