Recipe by jimstoic
This cake has the moistness and spice of a fruitcake, but you won't have to wait a month to eat it. from New Recipes from Moosewood Restaur
Top Review by Lalaloula
Oh, how yummy! I made this in a star-shaped muffin pan and halfed the recipe which gave me 8 stars. They were moist, spicy and oh so tasty! Even though I kinda messed it up by forgetting to put in the oil, the recipe still turned out great! I used maple syrup as a sweetener and only used half as much as indicated. With the sweetness of the raisins this was perfect. I will definitely make this again! Thank you so much for sharing, jimstoic!
- 473.18 ml unbleached white flour (up to 1 cup whole wheat pastry flour may be substituted)
- 118.29 ml rolled oats
- 7.39 ml baking powder
- 7.39 ml baking soda
- 14.79 ml cinnamon
- 4.92 ml nutmeg
- 4.92 ml salt
- 236.59 ml raisins or 236.59 ml dried currant
- 4 eggs
- 177.44 ml vegetable oil
- 295.73 ml brown sugar or 295.73 ml honey or 295.73 ml maple syrup
- 4.92 ml pure vanilla extract
- 395.10 ml unsweetened applesauce
- 709.77 ml finely grated carrots
- 29.58 ml sesame seeds
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
- Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
- Set the pan aside.
- In a large bowl, mix together the dry ingredients.
- Whisk the eggs in a separate bowl.
- Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
- Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
- Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
- When done, allow the cake to sit in the pan for at least 15 minutes.
- Then invert it onto a plate and dust it lightly with powdered sugar.