Homemade Carrot Cake
Everything is so complicated these days. There are 4,000 steps needed to put together an end table and it takes 3 hours and 2 attempts to get the perfect eyebrows. Don’t forget the remote that you can talk to...you know, that moment when you try to get it to go to Netflix and your Alexa starts asking you questions in the background and before you know it, the two devices are having a full-blown conversation and here you are, left without Hallmark.
Everything is so complicated these days, but your carrot cake doesn’t have to be.
Here’s what you need:
1 cup Flour - I used gluten-free flour. You could grind oats and use that, or use regular flour, the choice is yours.
1/2 cup Oats - I like texture…plus this immediately makes this a breakfast recipe. I used gluten-free oats.
2 teaspoons Cinnamon
2 teaspoon Baking soda
2 teaspoon Baking powder
1 teaspoon Salt
1/2 cup Chopped nuts are optional - I used walnuts.
1 cup Sugar - I would have used 2/3 cup maple syrup if I had enough, but no dice.
4 Eggs - Room temperature
1 cup Applesauce - why use heavy, processed oil when you can use applesauce?
3 cups Shredded carrots - I dug mine out of the garden this week, so they are organic and the carnival blend variety.
Here's what you need to do:
In a large bowl, mix all dry ingredients. I used a large wooden spoon.
Make a pond, like you do for gravy on your mashed potatoes, and add the eggs and applesauce. Combine thoroughly.
Grease two 9-inch pans.
Preheat over to 350. Bake for 30 minutes or until you shove a toothpick in and it comes out clean.
Frosting (optional, just kidding, no it’s not):
8 oz cream cheese
1/2 cup maple syrup
2 teaspoons vanilla
Put in stand-mixer or use hand-mixer and whip until smooth. Refrigerate until cakes are done and cooled.
Put the frosting on however you'd like. You can stack your cakes, freeze a cake, eat both as individual cakes or even eat one and share the other. Either way, eat it with someone you love and enjoy the simplicity of it all.
