I really want to know how that frosting turned out. I like the idea of using maple syrup instead of powdered sugar. It must be more of a thin icing than a frosting except for the fact that you chill it first. but then wouldn't it melt unless you ate it pretty quick? I'm just muttering out loud here. Let me know how that frosting turned out...I'm intrigued.
But now you've got me focused on carrot cakes. I just had a look through my carrot cake recipes. Here's one that is fruit sweetened. I've never tried it but the ingredients look good.
Carrot Cake Fruit Sweetened
2 1/2 cups grated organic carrots
2 1/2 cups organic apple juice
1 1/2 cups organic raisins (or 3/4 cup raisins and 3/4 cup walnuts)
2 cups organic whole-wheat flour
1/2 cup unrefined organic coconut oil
4 egg whites
1 tablespoon natural vanilla extract
3/4 cup organic unsweetened applesauce
1/2 cup raw organic wheat germ
2 Tbsp baking powder
1 Tbsp ground cinnamon
Preheat oven to 350 degrees F. Line two 9-inch, round cake pans with parchment paper, and spray with non-stick baking spray.
Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan.
Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
Add the raisins and pulse until finely chopped. Let mixture cool.
Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
Pour the batter into the prepared cake pans.
Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
When cool, frost with cream cheese frosting, if desired.
Nice to see you Mz Blackandi! Sorry, I don't have your address and besides, it might be illegal to ship carrot cake across state lines.
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