Tuesday, May 30, 2006

Extra-Moist Carrot Cake

Carrot cake can sometimes get a bad rap, but this version, adapted from a recipe by Norene Gilletz, is super-moist and delicious. I think the apple is the secret ingredient!

3 large carrots, peeled
1 apple, cored (find a nice baking variety, but I've found that all types work well)
1 cup brown sugar
2 eggs
1 cup olive oil
1 tsp vanilla extract
1 tsp almond extract
1 tsp ground cinammon
2 cups flour
1/4 tsp salt
1 tsp baking powder
2 tsps baking soda

1. Preheat oven to 350 degrees.
2. In a food processor or blender, puree carrots and apple. Dispose of leftover apple skin and carrot chunks.
3. Using a hand-held mixer, blend carrot, apple and sugar. Add eggs, cinammon, vanilla and almond extract and oil and blend until smooth.
4. Stir in flour, salt, baking powder and baking soda. Incorporate thoroughly.
5. Pour batter into greased bundt or cake pan. Bake for 30-45 minutes until set. When cake is ready, it will spring up when pressed.

Cool completely. Sprinkle powdered sugar over cake or frost with cream cheese frosting.

1 comment:

Norene Gilletz said...

Nice to see that you've adapted my carrot cake recipe! I agree that the apple does add extra moistness. Keep on cooking.

Norene Gilletz
My world revolves around food!