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2012-12-13 digital edition

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2012-12-13 / General Stories

From the Chef’s Corner

by Chef Deedle

Applesauce Carrot Cake

A just-right sweetness and the flavor of fresh apples – that’s the difference applesauce makes in this recipe.

1 stick butter, softened
1 cup sugar
1 ½ cups firmly packed brown sugar
2 eggs
¾ cup shredded carrots
2 ¼ cup applesauce
3 cups flour
1 ½ cups whole wheat flour
1 tbsp soda
1 ½ tsp. ground nutmeg
1 ½ tsp cinnamon
1 ½ tsp allspice
1 cup chopped walnuts
1 cup raisins

Cream butter; gradually add sugar, beating well. Add eggs,
one at a time, beating well after each addition.
Stir carrots into applesauce.
Combine flour, soda, and spices; add to creamed mixture,
alternately, with applesauce mixture, beginning and ending
with flour mixture.
Mix well after each addition.
Fold in walnuts and raisins.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 350 degrees for one hour and 20 or 25 minutes, or until
test done. Cool in pan for 10 minutes.
Remove from pan; let cool completely.

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