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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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âThis is the best carrot cake I've ever made. It has all the texture, taste and denseness of regular carrot cake, but is much lower in fat.â Ellie Rausch - Goodsoil, Saskatchewan Ingredients:
2/3 cup sugar |
2/3 cup packed brown sugar |
2 eggs |
1/3 cup unsweetened applesauce |
1/4 cup canola oil |
3 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
3 cups shredded carrots |
1/3 cup finely chopped dried apricots |
1/3 cup dried currants |
3 tablespoons chopped crystallized ginger |
glaze: |
1 can (6 ounces) unsweetened pineapple juice |
1/2 cup orange juice |
2 tablespoons honey |
2 tablespoons finely chopped dried apricots |
1 tablespoon dried currants |
4 teaspoons chopped pecans, toasted |
Directions:
1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger.
2. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans. Yield: 16 servings.
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