Is that an oxymoron? Does Carrot Cake count as a serving of vegetables? Maybe.
This recipe was graciously provided by Sharon, a Scarlet Threads supporter with a special connection to China.
I have two beautiful grandchildren from China: Annali, age 4 (almost 5) is from Jiangxi province and Tyler (age 3) is from Jiangsu province. I was fortunate to be able to travel to China with our daughter to get Tyler in 2008 and love taking care of both of them part-time.
Here is a recipe that I adapted to be more heart-healthy: Carrot Cake
3/4 cup prune puree (baby food) or unsweetened applesauce
2/3 cup sugar
1/2 cup egg substitute
2 tsp. vanilla
2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 cup crushed pineapple with unsweetened juice
3 cups grated raw carrots
1 cup raisins
Preheat oven to 375 degrees. Coat 13X9 inch pan with vegetable cooking spray; set aside. In large mixing bowl, beat prune puree or applesauce, sugar, egg substitute, and vanilla. In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Add to previous mixture, half at a time, alternating with pineapple and blending well. Stir in carrots and raisins. Spread batter in prepared pan. Bake 30 to 40 minutes, until pick inserted into center comes out clean. Cool in pan on rack. Serves 12 to 15.
Doesn't Sharon make her Olivia apron look gorgeous? I just love her adorable grandchildren, too. Give her Carrot Cake recipe a try and let us know how it goes! If you have a recipe to contribute, send it along with a picture to email@example.com!