The Best Ever Carrot Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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To make this a healthier choice for carrot cake, I changed a few things, added a few things and deleted some. It is the most incredibly moist carrot cake you'll ever eat, IF you don't over-cook it. It will do muffins as well, but they will not rise high like normal muffins. They will be somewhat flat, but the taste is still wonderful. Ingredients:
1/2 cup flour |
1 cup whole wheat flour |
1 cup oats, uncooked |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 cup sugar |
1 1/2 cups brown sugar |
2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1/2 cup oil |
1 cup applesauce |
4 eggs, beaten |
3 cups grated carrots |
1/4 cup coconut |
1/2 cup raisins |
1/4 cup molasses |
Directions:
1. Combine all dry ingredients.
2. Combine all the wet ingredients.
3. Mix the two together.
4. Bake in three 8 layers at 350 for 25-30 minutes.
5. I use large muffin tins to make the muffins and it will yield about 6 muffins. Fill the muffin tin FULL.
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