Carrot cake is my eldest son’s favorite cake. He was never a veggie lover and to get him to eat his veggies I would hide them in other foods. Either that or Mom would sit beside him at the dinner table and spoon feed him his veggies while he pulled face after face. Eventually he would clean the plate but a nice slice of carrot cake made with coconut sugar was so much easier!
Add or take away whatever ingredients you don’t like or can’t tolerate. This is as good with out the walnuts or raisins. In the words of my eldest “Mom, why did you have to ruin this with raisins?” Personally I love raisins so I will respectfully disagree with him but I will leave it up to you whether the raisins are in or out.
I topped this cake with cream cheese icing made with cream cheese, powdered sugar and a touch of vanilla extract. It is a favorite icing with the kids. If you have a dairy allergy you can use creamed coconut. It is semi-solid at room temperature. I get mine at a local Chinese grocery store as it seems to always be availale there. Put your creamed coconut into the mixer and mix until fluffy, add 1/2 tsp vanilla extract, mix well. Slowly add powdered sugar until mixture is thick but spreadable.
Prepare Vanilla Cake according to package directions adding 1/2 cup of apple sauce to the wet
Once cake batter is mixed stir in:
- 1 1/2 c Shredded carrot
- 1/2 c crushed pineapple
- 1/2 c raisins
- 1/2 c chopped walnuts (optional)
Pour into 9 or 10 inch cake pan and cook at 325 F for 45 to 50 minutes