Carrot Applesauce Cake Food

CARROT APPLESAUCE CAKE

Steps:

• Preheat the oven to 350°.
• Prepare or two 9" round baking pans. Spray and flour pans or consider using baking parchment paper.
• Bake for 35 to 45 minutes until a toothpick comes out fairly clean.
• In a small bowl, sift together the dry ingredients.
• In a large bowl, mix together the wet ingredients.
• Slowly add and blend the dry ingredients into the wet ingredients.
• Fold in the pecans and golden raisins if desired.
• Divide the batter between the two cake pans.
• Bake for 35 to 45 minutes until a toothpick comes out fairly clean.
• Cool for 15-minutes on a wire rack.
• Remove the cake from the pan by turning over the cake pans onto the wire rack.
• Cool cake completely before frosting.
• In a medium size bowl, cream the butter using a hand mixer.
• Blend in the cream cheese.
• Mix in the vanilla and heavy cream.
• Blend in ½ cup Confectioners Sugar at a time until the frosting reaches desired consistency.

CARROT APPLESAUCE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
• Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
• Set the pan aside.
• In a large bowl, mix together the dry ingredients.
• Whisk the eggs in a separate bowl.
• Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
• Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
• Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
• When done, allow the cake to sit in the pan for at least 15 minutes.
• Then invert it onto a plate and dust it lightly with powdered sugar.

APPLESAUCE CARROT CAKE

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add applesauce and margarine.
• Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
• Add eggs and beat 2 minutes.
• Stir in carrots and nuts, blending well.
• Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
• Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
• Let cake cool.
• To make frosting, beat together the cream cheese and powdered sugar.
• Add applesauce and beat until smooth.
• Frost cooled cake.

APPLESAUCE CARROT CAKE (7" SPRING FORM PAN)

Steps:

• Preheat oven to 350°F, and spray a 7" spring form pan with oil.
• In a large sauce pan, simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes. Remove and put into a large bowl.
• Add the oil, tofu, maple syrup, cinnamon, allspice, cloves and salt and stir well.
• Add the flour, baking soda and nuts if using. Stir the mixture into the carrot blend.
• Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean.
• Cool in the pan for 5 minutes, then remove the sides and cool further on a metal rack.
• Ice and enjoy!
• Bon Appetit!

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

APPLESAUCE CARROT CAKE

Steps:

• In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
• In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
• Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
• Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

MOIST CARROT CAKE WITH NO OIL

Steps:

• Preheat oven to 300 degrees.
• Sift together flour, baking soda, salt, baking powder and cinnamon and set aside.
• In another bowl mix together carrots, sugar, applesauce and eggs.
• Add dry ingredients in small amounts until well moistened.
• Poor into 9 x 13 cake pan.
• Bake 45 minutes. Cool before frosting cake.
• For the frosting Mix all ingredients together until creamy.

VEGAN APPLESAUCE CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch spring form pan with spray oil.
• In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
• Remove and put in a large bowl.
• Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
• In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
• Don't over mix this.
• Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
• Once this is done cool on a metal rack and turn onto a plate.