Carrot Cake with Rye
March 22, 2007 Other Contributors
Applesauce replaces fat in the cake which helps offset the butter and cream cheese in the icing.
About
This cake is easy, tasty and reasonably healthy. I usually make it with 1 cup of regular flour, but tried it with rye flour for my sister-in-law.
Makes one 8″ x 8″ Cake.
– Ria B. – Contributor
Rye Flour. Christian Jung photo / Shutterstock.com
Cake Ingredients
| Sugar | 3/4 cup | |
| Unsweetened apple sauce | 1/2 cup | |
| Eggs | 2 ea large | |
| Light rye flour | 7/8 cup | |
| Raisins | 1/3 cup | |
| Baking powder | 1 tsp | |
| Baking soda | 1 tsp | |
| Salt | 1/2 tsp | |
| Vanilla | 1/2 tsp | |
| Cinnamon | 1 tsp | |
| Nutmeg | pinch | |
| Grated carrot | 1 1/2 cups | |
| Walnuts or pecans (optional) | 1/2 cup |
Icing Ingredients
| Cream cheese | 1/2 cup | |
| Butter | 1/8 cup | |
| Vanilla | drop | |
| Icing sugar | 3/4 cup |
Cake Directions
- Mix dry and wet ingredients separately, then combine.
- Fold carrots, nuts and raisins in last.
- Bake in 8″x 8″ pan at 350 F for 35-40 minutes.
Icing Directions
- Beat cream cheese, butter and vanilla.
- Add icing sugar and beat until blended.
Oleksandra Naumenko photo / Shutterstock.com
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