Recipes
Moist and luscious carrot cake
From: Jewish Action, Fall 5775
3 cups grated carrots (6-8 carrots) or a bag of shredded carrots2 eggs
1/4 cup oil
1 3/4 cup sugar
2 teaspoons vanilla
3/4 cup unsweetened applesauce
2 1/2 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup raisins or miniature chocolate chips
Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with nonstick spray.
Beat eggs, oil, vanilla and applesauce until light, about 2-3 minutes with a food processor or hand mixer.
Combine flour, baking powder, baking soda, cinnamon and salt. Add to the batter and mix just until flour disappears. Don't over mix.
Stir in raisins or chocolate chips if using.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before frosting
Cream cheese frosting
2. Cups powder sugar
1/4 teaspoon salt 1/2 cup (4 oz) softened cream cheese. Dairy or paerve works
1/4 cup softened butter or margarine
1/2 teaspoon vanilla extract.
Mix until smooth with food processor or hand mixer.
Cover and refrigerate cake after frosted. Keeps nicely and freezes well.