Quite a few years ago now, back when I wore braces, my mother found a carrot cake recipe in a magazine in my orthodontist's office. I recall writing out the recipe for my mother on the back of an envelope she had in her purse. My mother has been making this carrot cake ever since. I made a few modifications to the recipe in recent years to make it slightly healthier. Below is the version I now use:
Carrot Cake
1 1/2 c sugar
4 eggs
1/2 c oil
1/2 apple sauce
1 tsp b powder
1 tsp b soda
1 tsp cinnamon
2 c flour
3/4 c walnuts
3/4 c raisins
3 to 4 c grated carrots
1/4 c butter
4 oz cream cheese
dash vanilla
icing sugar to desired consistency (I use about 1/3 c)
Preheat oven to 350. Grease a 9x13 inch pan. Mix sugar, eggs, oil and apple sauce. In a separate bowl whisk together b powder, b soda, cinnamon and flour. Add dry to wet and mix. Fold in nuts, raisins and carrots. Bake for 35-45 minutes (the time will increase the more carrots you use). Cook completely. For icing, beat together butter, cream cheese, vanilla and icing sugar.
