HEALTHY CARROT CAKE (EXCEPT THE FROSTING!)

Healthy Carrot Cake (Except the Frosting!) image

Provided by packeyes

Categories Dessert

Time 1h30m

Yield 1 two-tiered cake, 10 serving(s)

Number Of Ingredients 12

3 1/2 cups carrots, pulp
1/2 cup apple, pulp
1 cup canola oil
1 cup honey
3 eggs
1 tablespoon vanilla
3 cups whole grain wheat flour
1 tablespoon baking soda
2 tablespoons cinnamon
2 teaspoons nutmeg
1 1/2 cups crushed walnuts
frosting (Cinnamon Cream Cheese Frosting compliments this cake perfectly)

Steps:

Preheat oven to 350.
Mix together apple pulp, carrot pulp and oil.
Add in the honey, eggs, and vanilla.
In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients.
Stir in walnuts.
Grease 2 round cake pans. Put half the mixture in each pan.
Bake for about 1 hour. I always check on mine after about 45 minutes.
Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off.
Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting.
I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!).
ENJOY!