Rabbit Food

No, not lettuce… Carrot Cake! This is yet another MooseWood inspired recipe. It is different enough so I doubt it tastes the same as the original. I’ll post what I did. For the “real” recipe, you’ll have to invest in the book. Since I am inspired by so many of the Moosewood recipes, I don’t think it would be honest or fair to post them as written. My version is all you get!

Carrot Cake:
Serves: 16
2 1/2 C shredded carrots (This was four large carrots for me.)
1/2 C unsweetened applesauce
1 C oil
1 C sugar
3 tsp vanilla
3/4 C light brown sugar
4 eggs
4 C flour
1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
Cream Cheese Frosting

1. Preheat oven to 350 degrees F. Grease and lightly flour 9×13 baking dish.
2. Beat together both sugars, oil, and apple sauce. Add eggs one at a time, beating well after each. Stir in vanilla.
3. Mix together all remaining (dry) ingredients (leave out carrots). Alternately add dry mixture and carrots, beginning and ending with the dry mixture. Mix just until dry ingredients are moistened.
4. Spread batter evenly in pan and bake at 350 degrees for about 35 minutes, until toothpick comes out clean.
5. Cool and frost with Cream Cheese Frosting.

*I thought this carrot cake was very good but not the best I’ve ever had. The texture was perfect but I would like it to be a little “spicier”. My husband on the other hand loved it as is!