Here is the recipe for the carrot cake and with a few modifications, chocolate zucchini cake....which at this time of the year is a delight for all those giant zucchinis in the garden!!
For the Cake:
1 1/2 cups of white flour, 1 1/2 cups of whole wheat flour,(i will also substitute spelt flour for the wheat sensitive) 2tsp baking powder, 2tsp baking soda, 4 tsp cinnamon, 1 tsp salt, 1 1/2 cups of brown sugar,1 cup of raisins,1 cup of walnuts,chopped, 1 1/4cup of oil(i have been using grape seed oil as of late).
4 eggs slightly beating, 2 cups carrots,grated, 1 cup crushed pineapple,drained, 2tsp vanilla.
In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir in sugar, raisins and walnuts. Make a well and add oil, carrots, pineapple, vanilla and eggs. Blend well. Pour into a greased 9 or 10inch round baking pan and bake in a 350F preheated oven for approximately 1 hour until skewer comes out clean. Cool. To prepare the icing, beat together room temperature cream cheese and butter until light and fluffy. Add vanilla and icing sugar and continue beating until smooth. Cut the cake in half horizontally and spread some icing between the two layers, before icing the whole cake......i didn't do this as you can see in my picture and the cake was still delicious.
I also added some lemon zest to this recipe just to make it a little fresher tasting. It was added in the icing and cake.
Now for the Chocolate Zucchini Cake.
Remove the pineapple. Exchange the carrots for zucchini and add 3/4cup of Coco Powder. I also added orange zest and a bit of juice for a nice fresh flavour. the juice helps give a little more moisture since there is another dry ingredient (coco powder) being added. I used the zest and juice of 2 oranges for my recipe. Bake at 350F for about an hour or when a skewer pulls out clean from the centre.
HAVE A FABULOUS DAY EVERYONE!!!!
