As unbelievable as it sounds, it’s sometimes hard for me to find outlets for my baked goods…aka people to eat my stuff.
Mostly because my parents don’t have much of a sweet tooth (sweet teeth?), and anything with unhealthy (read: normal) amounts of butter/sugar/good stuff is eschewed in my household.
And also because as my friends and I embark on that fabulous journey called life, we find ourselves increasingly apart. So I don’t get to see them so often. So I am left with tons of baked goods…which should make me happy. But it doesn’t.
But I wouldn’t be a very good baker if I couldn’t make something to appeal to different taste palettes.
This is a healthily adapted carrot cake loaf. I cut the sugar in half, used applesauce in place of some of the vegetable oil, and guess what! It still tasted amazing.
Carrots are such a gorgeous color.
This bread had the perfect blend of warm, autumny spices.
Carrot Cake Loaf
Adapted from Cookie Madness
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
1/2 cup granulated sugar
2 large eggs
1 cup grated carrots
1 cup raisins
- Preheat oven to 350 degrees F. Grease an 8- or 9-inch loaf pan.
- Mix together the flour, salt, baking powder, cinnamon, ginger, and nutmeg in a medium bowl.
- Stir together the oil, sugar, eggs, vanilla and carrots in a large mixing bowl.
- Add the flour mixture to the carrot mixture and stir just until blended. Stir in raisins.
- Pour into pans and bake at 350 degrees for 60 minutes or until a toothpick inserted in center comes out clean.
Drizzle cream cheese icing over the loaf for an extra sweet touch!