This carrot walnut cake has become a new favorite. I have substituted brown sugar for the white sugar in the original recipe, cut the amount of sugar in half, and also cut the amount of oil in half, and substituted applesauce for the rest of the oil. There is a lot going on in this carrot cake… lots of textures and flavors… and we think it is the best carrot cake we have ever eaten.
My Revised Recipe
1 cup all-purpose flour
1/2 cup brown sugar (lightly packed)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup oil (I use a light olive oil)
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 cup finely shredded carrots
3/4 cup chopped walnuts
1/2 cup plumped raisins
Using a whisk, thoroughly mix together the flour, baking soda, salt, sugar, and spices.
Add the oil, eggs, applesauce, and vanilla and mix until smooth. (I use a hand mixer, but this could be done by hand.)
Stir in the carrots, nuts, and raisins and pour the batter into a parchment-lined or oiled and floured eight or nine-inch square pan.
Bake in a preheated 350°F oven until a toothpick inserted in the center comes out clean… approximately thirty minutes.
Cool the cake in the pan on a rack for fifteen or twenty minutes.
Remove the cake from the pan and allow it to cool completely before frosting. We actually prefer this cake as-is, unfrosted!