and yes somewhere near the top of the list. The spices, the sweetness and moisture from the carrots, it’s pleasant texture, the aroma… it’s all just perfect. I’ve made carrot cake more times than I could ever be able to count. When I was little I wasn’t fond of carrot cake. Quite possibly it could have something to do with it’s name and the fact it contained a vegetable in it and also it may have been from tasting the wrong carrot cakes, but once you’ve had a really good carrot cake, you will be hooked. For life. And you will never look back, and why should you? My problem with carrot cake is always knowing when and how to stop. It’s just too good!
1 1/2 cups
1 1/2 tsp
packed light-brown sugar
applesauce (or an additional 1/3 cup vegetable oil)
If you’re craving carrotcake these are almost as good with less work and a lot less wait time. With shredded carrots, oats, raisins, brown sugar, vanilla, cinnamon and ginger topped with a creamcheesefrosting because you can’t have one without the other