1/2 Cup Raisins 1/2 Cup Almonds, toasted, chopped 1/4 Cup Flax Seed
1/2 Cup Applesauce 1/4 Cup Oil, canola 1/4 Cup Maple Syrup 2 Eggs 1 Cup Yogurt, low-fat
2 1/2 Cups Grated Carrots About five carrots
Heat Oven To 375°
Measure and sift together the first seven dry ingredients.
A medium size hand strainer and a soup spoon works well for sifting.
After ingredients are sifted ; measure and add the raisins, almonds and flax seed.
Use your fingers to toss all dry ingredients together.
For instruction on toasting and crushing almonds you can follow the same directions for toasting hazelnuts.
Wash carrots and grate in food processor.
You can also grate by hand with a box grater.
You will need about 5 carrots.
Measure and mix together the wet ingredients.
Hint: crack and scramble eggs first as it is hard to mix whole eggs into other liquid ingredients.
Add carrots and mix again.
Pour wet ingredients over dry.
Use a spatula to scrape all of the wet ingredients out of the bowl.
Use the same spatula to mix the wet and dry ingredients together.
Be sure to scrape the sides and bottom of the bowl as you mix.
Make sure that all dry ingredients are absorbed into the batter.
Lightly oil a 3 quart baking dish.
This dish is about 9 inches x 13 inches.
This is the only size to use for this recipe.
Add the batter to the dish.
Lightly moisten your hands and press the batter into the baking dish.
Place the carrot cake into the oven.
Bake for 45 minute.
Remove cake from oven and let cool for half an hour before cutting.
New Taste Thinking:
Carrot cake as we know it today has evolved into a giant, obese offspring of it's original self. I would imagine that the first carrot cakes were much like the recipe on this page. I would also imagine that one day someone decided to spread a bit of cream cheese over their slice of carrot cake. The idea of spreading a thin layer of cream cheese over the top makes perfect sense to me as the two flavors go great together. I also understand how "mad scientist" chefs, as I was at one time, took this idea and blew it up into the seven layer monster that we see on restaurant menus all over the country today. Why don't we just pretend that the second step never happened and let's enjoy this simple, healthy and just as delicious original version of carrot cake.