Well, I’ll be honest, my weekend didn’t go exactly as planned. I had a different post in mind for this space. But, we had to say a sad goodbye to a family dog … I didn’t get a lot of time to myself … my “weekend” list still sits unfinished and this and that, blah blah. However, I did get to make a birthday cake and that is what I’ll share with you here!

I’ve been making this Carrot Cake for the last few years and it has been requested for many-a-birthday. Today is such an occasion. It’s a very simple recipe and I don’t use nuts or raisins. I like it plain and so do the folks I’ve been baking it for. I think you could easily add those things in though.

Today we are wishing a happy birthday to our dear friend Lynsey and I am wishing you happy baking of this delicious Carrot Cake!

Carrot Cake
adapted from Molly Wizenberg’s Carrot Cake recipe

1 C spelt flour
1 C all purpose flour
2 -1/2 t baking powder
2-1/2 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
3/4 t ginger
3/4 C canola oil
3/4 C natural cane sugar
4 eggs
1 t vanilla
3/4 C unsweetened applesauce
3 1/2 C grated carrots

Preheat to 325°F/170°C. Butter either a 9-inch round pan or two 9-inch round pans if you want to make layers. (I have also used an 8-inch round pan which makes a lovely taller cake. It just bakes a bit longer to bake.) Combine dry ingredients in a bowl, whisk together well and set aside. Using a mixer beat the sugar and oil together until well combined. Add the eggs one at a time, beating after each one. Add the vanilla and continue beating. Add the applesauce and beat well. The mixture should be a pale yellow color and have a silky texture. Add the flour mixture and mix in slowly. Fold in the carrots. Turn the cake batter out into your cake pan(s) and bake for 50–60 minutes (if you are using two 9-inch rounds it is half that time). Use a tester to make sure the cake is done in the center. On a few occasions I have under-baked this cake. Let cool completely in the cake pans and then turn out and frost. You can make the cake a day in advance and just store it with plastic wrap. I’ve found, actually, that making it a day ahead makes the taste even better. Enjoy!

For those of you who have 3191 Quarterly, Issue No. 6 you can use my Cream Cheese Frosting recipe from the Chocolate Stout Cake—that is what I used here. For those who don’t you should try Molly’s recipe because it is very good! I use mostly honey as a sweetener with very little sugar myself.

—MAV

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