Applesauce Carrot Cake (Cakes)

 

                This cake keeps well for several days when thightly wrapped and store in the refrigerator. In fact, the cake improves in flavor as it stands. If you can wait that long, it tastes even better and seems to be more moist on the second or even the third day.

                This is alos a great teaching recipe for children. They practice grating, chopping, sifting, and separating eggs. The batter is easy to stir together and the results practically guaranteed.

One 13 x 9-inch cake

• 2cups sifted unbleached all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 cup unsweetened applesauce, thick and smooth
• ½ cup egg whites (from about 4 large eggs)
• ½ cup vegetable oil, such as canola or corn oil
• 2 teaspoons pure vanilla extract
• 1½ cups finely shredded raw carrots
• ½ cup sweetened flaked coconut
• ½ cup dates or raisins, coarsely chopped
• ½ cup walnuts, coarsely chopped

1. Preheat the oven to 350F (180C) ; grease and flour a 13 x 9-inch baking pan.
2. In a large bowl, stir together with a wire whisk the flour, sugar, baking soda, and cinnamon.
3. In a medium bowl, combine the applesauce, egg whites, vegetable oil, and vanilla.
4. Stir the applesauce mixture into the dry ingredients until well blended ; mix in the carrots, coconut, and dates or raisins.
5. Pour the batter into the prepared pan, smoothing it evenly ; sprinkle the walnuts over the top.
6. Bake for about 35 minutes, or until the cake test done in the center, a touch with your fingertip should leave only a faint impression.
7. Let the cake cool thoroughly on a wire rack before serving.

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