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Carrot Cake: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Dessert / Cakes

Cooking oil spray

1/2 cup (120 ml) almond oil (or other neutrally flavored oil)

1/4 cup (60 ml) walnut oil

1/2 cup (125 g) applesauce, unsweetened

1 cup (200 g) Sucanat or sugar

1/4 cup frozen apple juice concentrate, thawed

4 eggs

2 cups (220 g) grated carrots

1 can (8 ounces, or 225 g) crushed pineapple in water or juice, partially drained

3/4 cup (65 g) dried shredded coconut, unsweetened

1/2 cup (60 g) chopped walnuts

2 cups (250 g) unbleached flour

1 1/2 teaspoons (7 g) baking soda

1 teaspoon baking powder

2 teaspoons (4.6 g) cinnamon

1/2 teaspoon cardamom, optional

1/2 teaspoon salt

1 recipe Rich and Creamy Lower-Cal Cream Cheese Frosting

Cooking Instructions

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray two 8-inch (20-cm) round cake pans with oil. Dust lightly with flour, tap to remove the excess, and set aside.
In a mixer, beat the oils, applesauce, Sucanat, and apple juice concentrate together until combined. Add the eggs and beat until well mixed. Stir in the carrots, pineapple, coconut, and walnuts until well incorporated. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cardamom, and salt. Add the dry ingredients to the wet in batches, mixing gently until incorporated.

Pour the batter evenly into the 2 pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 10 minutes and carefully turn out onto wire racks. Cool completely and frost thinly as a layer cake with the frosting.

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