Source: Classic Home Desserts by Richard Sax
Makes 10 servings.
Preparation time: 1:30 hours
Ingredients
Preparation
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon cinnamon
1 teaspoon each: allspice, fresh grated nutmeg
1/2 cup crushed pineapple, drained
1/4 cup raisins
1/2 cup nuts
1 cup sugar
1 cup brown sugar
3 whole eggs
1 1/4 cups vegetable oil
1/2 cup apple sauce
2 teaspoons vanilla extract
2 cups shredded carrots (about 3 lg. carrots)
2/3 cup sweetened coconut, flakes or shreds
Preheat oven to 350 F degrees. Oil one 10" tube pan or, two 8"x4" loaf pans.
1. Pulse fruits, nuts and 1/4 cup sugar in the blender at low speed.
2. In a large bowl, place nuts mixture. Add rest of sugar, eggs, oil, brown sugar, apple sauce and vanilla. Mix well.
3. Add remaining ingredients and mix until well incorporated.
4. Pour into 10" tube pan or two 8"x4" loaf pans. Bake at 400 F degrees for 45 to 60 minutes. Cool in pan at least 15 minutes before removing from pan., best to wait until completely cool.
For Frosting: mix all frosting ingredients until smooth.
5. Cake may be frosted when completely cool.
NOTES : Cake is very moist. For a less oily result try cutting down the vegetable oil to 3/4 cup. If too moisture feels lost by oil reduction, compensate by adding a additional 1/2 cup apple sauce.
CREAM CHEESE FROSTING:
8 ounces cream cheese
1/4 cup butter, unsalted
1 cup powder sugar
1 lemon, zest and juice only
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extra
Carrot Cake
Anne Catherine's Style
With Apple Sauce and Lemon Frosting
