Corn's Carrot Cake

This is Renee Corn’s recipe: hence the whole wheat flour! Kenton came into the kitchen when I was making this and said, “what in the world are you doing with that huge pile of carrots?!” “Making Rebecca’s Birthday cake.” “Oh, that makes sense then, vegtables for dessert too.” ;) We love our carrot-topped roommate!

ingredients

2 cups sugar
1 cup oil
4 eggs
3 cups shredded carrots
1 can (20 oz.) crushed pineapple (drained)
1 tsp. vanilla
1/2 cup applesauce
2 1/2 cups whole wheat flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsps. cinnamon
1 cup chopped nuts (walnuts or pecans)

directions

1
Preheat oven to 350 degrees.
2
Grind wheat on fine. Combine sugar, oil and eggs. Add carrots, pineapple, vanilla and applesauce and mix well. In seperate bowl, combine flour, baking powder, soda, salt, cinnamon and nuts. Add to liquid mixture and mix thoroughly. Pour into a 9x13 inch pan. Another option are the individual souffle cups like we used for Rebecca’s birthday.
3
Bake for 45-50 min. Test for doneness. Remove and cool. You can frost with cream cheese (I used the cake-decorating class buttermilk one) or top with ice cream or eat it plain.

Source: Shannon Boettcher