Where I come from carrots always went with apples. I remember my grandma grating an apple and a carrot and giving it to me in a glass like the best snack ever. So I just had to come up with a cake recipe that would marry these two sweet friends.
This cake has no added fat, no butter, no oil. The only fat comes from egg yolks and a tiny bit from flour. I calculated the nutritional information of this loaf dividing it into 12 slices. I learnt that each slice should have around 120 calories and just 1 gram of fat so that is pretty amazing. I am not advocating to remove fat from your diet but if you have to, for some reason, this is a cake you can still eat. So there. Enjoy this delicious, very low fat treat!
3/4 cup sugar
3/4 cup applesauce
1 tsp vanilla extract
1 1/3 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cardamom
1 cup grated carrots
1/2 tsp fresh ginger (optional or can be replaced with dried ginger)
1/4 cup raisins (optional)
Preheat the oven to 160C/320F.
Prepare a loaf pan.
In a bowl of an electric whisk place eggs and start beating on high speed.
Keep gradually adding sugar and beat until the mixture is perfectly smooth.
This mixture will not stiffen as there are yolks there, so the whites will stay liquidy.
Add applesauce and vanilla extract and mix with a spatula.
In a separate bowl mix flour, baking powder, salt, cinnamon & cardamom.
Instead of grating carrots, you can put them in a food processor like I do. I also add the piece of ginger in there to process together with carrots.
To finish off, blend the dry ingredients, the egg and sugar mixture, carrots & raisins in one bowl.
Do it gently by hand, just folding the ingredients into each other and not overmixing them.
Once there are no more streaks of flour, pour the mixture into the loaf pan.
Bake for 50 minutes or until the cocktail stick comes out clean.
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